PocketAthleteJoin the waitlistMushroom frittata & salad
- Calories
- 585
- Protein
- 50g
- Carbs
- 17g
- Fat
- 35g
Dinner · about 25 minutes · one serving
What you need
- ·4 free range eggss
- ·120g cottage cheese
- ·200g chestnut mushrooms
- ·100g baby spinach
- ·120g cherry tomatoes
- ·10g olive oil
- ·100g cucumber
Method
- 1Fry the mushrooms hard and dry until browned, then the spinach until it collapses. Tip out any liquid — that is what makes frittatas weep.
- 2Beat the eggs with the cottage cheese, salt and pepper.
- 3Oil the pan, vegetables back, egg poured over, lowest heat for 8 minutes until only the very centre wobbles.
- 4Under a hot grill for 3 minutes to set and puff the top.
- 5Chopped tomato and cucumber alongside with oil and salt.
Cottage cheese beaten into the eggs makes it lighter and adds 13g of protein nobody can taste.
Worth knowing: Cottage cheese beaten into the eggs makes it lighter and adds 13g of protein nobody can taste.
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