Quick Veggie Frittata Brunch

Quick Veggie Frittata Brunch

2 servings. Ready in 15 min.

Ingredients

Butter, No Salt, 2 tablespoon (28 g)

Chestnut Mushrooms, Fresh, 2 cup (202 g)

Tomato, Fresh, 2 tomato (248 g)

Raw Egg, 4 large (200 g)

Mature Cheddar Cheese, 0.75 cup, shredded (85 g)

Parsley, 1 cup (61 g)

Himalayan Salt, 0.25 tsp (1 g)

Black Pepper, 1 tsp, ground (2 g)

Method 1. Preheat the grill to high. 2. Melt the butter in a medium, non-stick frying pan over a medium heat. Add the chestnut mushrooms & tomatoes. Cook for 3-4 minutes, stirring constantly, until just softened. Tip into a bowl & set aside. 3. In a large bowl, lightly beat the eggs with 1 tablespoon water. Stir in the Cheddar, parsley, mushrooms only. Season & mix together. 4. Melt the extra butter in the frying pan over a medium-low heat. Add the egg mixture, stir briefly, then cook for 6-8 minutes, or until golden underneath & nearly set. 5. Pop under the hot grill for 3-4 minutes, until just set & turning golden on top. Slide onto a board, cut in half & serve with a dressed green salad & the quartered cooked tomatoes.

442.5 kcal Protein:27.9 g, Fat:32.2 g, Carb:12.8 g

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