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| Photo from cooking.nytimes.com |
Try a hearty frittata that’s low in calories and will keep you full until lunchtime. If you’re only preparing for one, keep half in the fridge overnight.
INGREDIENTS
1 teaspoon oil
80g sliced chestnut mushrooms
50g diced ham
80g spinach pack
4 beaten medium eggs
1 tablespoon grated cheddar
HAM, MUSHROOM, AND SPINACH FRITTATA RECIPE
1. Preheat the grill to its maximum temperature. In an ovenproof frying pan, heat the oil over medium-high heat. Fry the mushrooms for 2 minutes, or until they are mostly softened. Cook for 1 minute further, or until the spinach has wilted, after adding the ham and spinach. Season with black pepper and a bit of salt to taste.
2. Reduce the heat to low and carefully pour over the eggs. Cook for 3 minutes, or until the eggs are mostly set. Sprinkle with cheese and place under the grill for 2 minutes. Serve warm or cold.
