Some recipes are simply super-versatile, and this frittata ticks so many containers. It’s as sensible for breakfast as it’s for lunch, is completely transportable for picnics and packed lunches, and it’s very easy to make. We’ve added spinach, leek and cherry tomatoes to ours, nevertheless you possibly can add peppers, asparagus, cooked potato slices… or lean meat, fish or options equivalent to hen, prawns or tofu. A easy dish with limitless choices!
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Slimming World frittata recipe
serves 4
Free
prepared in 45 minutes
vegetarian
What you want:
600g chard or mature spinach
1 cal cooking spray
1 massive leek, thinly sliced
4 garlic cloves, crushed
12 massive eggs
120g fat-free pure cottage cheese
small pack recent mint, chopped
small pack recent basil, chopped
small pack recent coriander, chopped
2 tomatoes, diced
4 spring onions, thinly sliced
1 medium-hot chilli (crimson or inexperienced), deseeded and sliced
What you do:
1. Strip the leaves from the stalks of the chard or spinach and finely shred the leaves (save the stalks, as you may get pleasure from them cooked with one other meal.)
2. Spray a big ovenproof non-stick frying pan (use one you may put a lid on, as you’ll must cowl it) with 1 cal cooking spray and place over a medium warmth. Add the leek, garlic, 3 tbsp water and as a lot of the chard or spinach as you may slot in. Cowl and cook dinner till tender, stirring in one other handful of chard or spinach once in a while. Tip right into a colander and press out as a lot liquid as potential.
3. Crack the eggs into a big mixing bowl, season evenly and beat nicely. Stir within the chard or spinach, cottage cheese and all of the herbs.
4. Preheat your oven to 180°C/fan 160°C/gasoline 4.
5. Wipe the pan, spray with extra 1 cal cooking spray and return to a medium warmth. Pour within the egg combination and cook dinner gently for 10 minutes or till the combination is partially set. Scatter over the tomatoes, spring onions and chilli. Switch the pan to the oven and bake for 10-Quarter-hour, or till golden brown and agency all over.
6. Launch the omelette with a spatula, end up onto a big plate or serving board and reduce into wedges. Serve scorching with an enormous, crunchy salad.
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