Break­fast frit­tata

The Australian Women's Weekly - - Healthy Meals -


2 eggs

2 egg whites

2 green onions (green shal­lots), sliced thinly di­ag­o­nally

170g as­para­gus cooking-oil spray

50g shaved light leg ham, sliced thinly 1 ta­ble­spoon re­duced-fat ri­cotta, crum­bled

2 slices (90g) multi­grain bread, toasted

1 Pre­heat oven to 180°C (160°C fan-forced).

2 Whisk eggs, egg whites and onion in a small bowl un­til well com­bined; sea­son.

3 Re­serve half the as­para­gus, thinly slice re­main­ing as­para­gus di­ag­o­nally.

4 Lightly spray a small

15cm oven­proof dish with oil. Ar­range sliced as­para­gus and ham in dish. Pour over egg mix­ture, sprin­kle with ri­cotta and top with re­main­ing as­para­gus.

5 Bake for 10 minutes or un­til golden and just set.

Cut frit­tata into wedges; serve with toast. Sprin­kle with pars­ley leaves, if you like.

Nutri­tional count per serv­ing: 9.8g to­tal fat (2.1g sat­u­rated fat); 1103kJ (263 cal); 18.7g car­bo­hy­drate; 22g pro­tein; 4.8g fi­bre.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.