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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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A tasty vegetarian breakfast frittata serving 3 of your 5-plus-a-day.
1 Heat the oven to 200°C/fan 180°C/gas 6. Spray a 20–22cm ovenproof frying pan or solid round cake tin with oil.
2 Spray another large non-stick frying pan with oil, then add the mushrooms and cook for 5–6 min until golden. Add the spinach and cook for 1–2 min until wilted.
3 In a large bowl, mix the eggs with the cooked mushrooms and spinach, the fresh and sun-dried tomatoes, the herbs and the parmesan. Season with ground black pepper. Pour the mixture into the prepared pan or tin, then bake for 15–20 min until set and golden. Leave in the pan or tin for a few minutes before serving, or leave to cool completely. Serve with salad leaves and cucumber.
Calories 298 cal
Kilojoules 1247 kJ
Total fat 20.1 g
Saturated fat 6.6 g
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