HERB, MUSHROOM & TOMATO FRITTATA (V)

Nutritional values per 2 serving:

calories 231, protein 19g, fat 16g (saturated 4g), carbs 3g (sugar 1g), sodium 236mg

INGREDIENTS

• 120g chestnut mushrooms, finely sliced
• 2 tsp olive oil
• 1 clove garlic, finely chopped
• 4 large free-range eggs
• 2 tbsp (30g) plain yoghurt
• ½ tsp lemon or lime zest, finely sliced
• 1 small handful (about 25g) flat leaf parsley, finely chopped
• 1 small handful chives, finely chopped
• 6 cherry vine tomatoes, halved
• sea salt and freshly ground black pepper, to taste

METHOD

• Add the mushrooms to a large non-stick pan on medium heat and dry fry the mushrooms for 5 minutes, or until golden brown, stirring occasionally.
• Add 1 teaspoon olive oil and the garlic and cook for another 2 minutes. Remove the mushrooms from the pan and set aside.
• Pre-heat the oven grill.
• Whisk together the eggs, 2 tablespoons yoghurt, lemon zest and half the parsley and chives. Season with salt and pepper to taste. Heat the remaining teaspoon of olive oil in the pan and pour in the egg mixture. Cook for 2-3 minutes, or until the base of the frittata has set.
• Scatter the mushrooms and tomatoes evenly over the frittata and place under the pre-heated grill for 1 – 2 minutes, or until done.
• Scatter over the remaining herbs.

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