Garlic Mushroom Frittata

A low-calorie vegetarian frittata featuring sautéed chestnut mushrooms, garlic, and chives, served with a fresh side salad.

Vegetarian Healthy Lunch High Protein Mushrooms Low Calorie

Estimated Nutrition

Calories

243

kcal / serving

486 kcal total

Carbs

9.8g

per serving

19.6 g total

Fat

15.1g

per serving

30.2 g total

Protein

17g

per serving

34 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Eggs

Large, free-range, beaten

NutsSeeds

clove

Garlic

Crushed

tbsp

Chives

Thinly sliced, fresh

pinch

Black Pepper

Freshly ground, to taste

OilsFats

spray

Cooking Spray

Low-calorie

Vegetables

250

Chestnut Mushrooms

Sliced

piece

Little Gem Lettuce

Leaves separated

100

Cherry Tomatoes

Halved

0.33

piece

Cucumber

Cut into chunks

Method

Spray an 18cm frying pan with oil and stir-fry mushrooms in batches until browned.

Drain mushrooms through a sieve to remove excess liquid.

Return mushrooms to pan and stir in garlic, chives, and pepper for one minute.

Preheat the grill to its highest setting.

Pour beaten eggs over mushrooms and cook on low heat for five minutes until almost set.

Transfer the pan to the grill for 3-4 minutes until the top is fully set.

Toss lettuce, tomatoes, and cucumber in a bowl to make the salad.

Loosen the frittata with a knife, cut into wedges, and serve with the salad.