Garlic mushroom and goat's cheese frittata
Any vegetarians following our plan will just love this dish, made with tasty goats cheese, mushrooms and eggs to make you feel full.
(Serves 4)
Ingredients:
Olive oil spray (if you don’t have spray the normal olive oil will do)2 x 275g packs of flat chestnut mushrooms, sliced2 garlic cloves, finely chopped8 eggs50g wholemeal bread, whizzed into crumbs4 tbsp flat leaf parsley, chopped60g goats cheeseLarge green salad, to serve
Method:
Spray / drizzle a large non-stick frying pan with oil and stir-fry the mushrooms and garlic over a high heat for 5 minutes until softened
In a large bowl, beat the eggs well
Add the garlic mushrooms and any juices from the pan
Stir in the breadcrumbs and parsley
Wipe the pan clean with kitchen paper and spray/drizzle lightly with oil. Pour in the egg mixture, scatter over the cheese and cook very gently for 10 minutes until almost completely cooked through.
Continue cooking under a preheated grill for a further 5 minutes or so until golden brown and completely set
Cut into four and serve at once with the green salad