INGREDIENTS:
• 1lb baby new potatoes
• 1 tbsp olive oil
• 1 garlic clove, crushed
• 2 oz wild rocket (or arugula), divided
• 6 oz cherry tomatoes, halved
• 8-12 egg whites, beaten
• Salt and freshly ground black pepper to taste.
INSTRUCTIONS:
Cut potatoes in half, or into chunks if necessary, then cook in a pot of lightly salted boiling water for 8 to 10 minutes. Drain.
Heat oil in a non-stick frying pan. Cook the garlic over low heat for one minute. Scatter the pota- toes, half the rocket and the cherry tomatoes into the pan.
Pour the eggs on top, season well with salt and freshly ground black pepper and cook over medium heat for about 5 minutes, until almost set.
Use a wooden spatula to lift the frittata so any unset egg can travel to the base of the hot pan.
When just set on the bottom, place under a preheated broiler for 2 to 3 minutes to set the top. Scatter the remaining rocket overtop and serve.
CALORIES: 180
FAT: 4 g
CARB: 23 g
PROTEIN: 13 g
SERVE 4
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