Mush­room and Swiss cheese frit­tata

Cycling Plus - - RECIPES -

“Cook this up in ad­vance or im­me­di­ately af­ter a ride for you and your fel­low rid­ers or just store any ex­tras in the fridge,” says Lim.


Serves 6 150g sliced mush­rooms 40g chopped onion 5g coarsely chopped pars­ley 300g cooked rice 4 eggs, lightly beaten 25g grated Swiss cheese 1 tsp salt 1 tbsp grated parme­san Dash of salt and pep­per


Time to make: 20 min­utes Heat the oven to 180 de­grees. In a non­stick sauté pan, heat a small amount of olive oil to coat the bot­tom evenly. Over a medium-high heat, sauté the mush­rooms, onion, and pars­ley un­til the mush­rooms are ten­der and the onions are translu­cent. Re­move from heat and drain any ex­cess oil. Com­bine the re­main­ing in­gre­di­ents in a medium bowl. Stir in the mush­room and onion. Lightly grease a muf­fin tray and fill six of the forms three­quar­ters full. Bake for 15 min­utes or un­til the cen­tres are firm. Let them cool be­fore wrap­ping.


Calo­ries 174, carbs 15g, pro­tein 9g, fats 9g

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