After a low calorie lunch? Try this delicious plate containing plenty of greens and protein. Coeliac? Don’t worry it’s gluten free!
Total calories: 230 Kcal
Total protein: 25g
Total carbs: 2g
Points on Slimming World: free
Prepare a plate with 40g of washed spinach. Add strips of smoked salmon (50g). Fry two eggs in Frylight (or poach them) and add to the dish. Add a sprinkle of paprika to add some colour.
These little frittatas can be eaten hot or cold. They can be stored in an airtight box in the fridge for up to two days. I used silicon muffin cases sprayed with a little Frylight to stop them sticking. They are also…..syn free! I had mine with baked beans and fresh tomato. The rest are going in the fridge for when I get peckish later!
Delicious hot or cold.
Ingredients: Frylight, 160g spinach, 6 eggs, 12 tbsp of low fat cottage cheese, 4 chpped spring onions, dill, nutmeg, salt, pepper
If you don’t have silicon cases use greaseproof paper in a muffin tray.
Preheat oven to 180 degrees Celsius. Spray a little Frylight into each muffin case.
Do this over the sink. Put the spinach in a colander and pour over a kettle full of boiling water. Leave it to drain. After cooling squeeze out as much water as you can and chop the spinach.
In a bowl beat the eggs. Add salt, pepper, dill, nutmeg, spring onions, cottage cheese and spinach to the eggs. Mix well.
Pour the mixture into the muffin cases and bake for 18-20 minutes or until set.
This recipe is adapted from one on the BBC Good Food website.
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