Potato, capsicum and mushroom frittata
(as found on the weightloss.com.au home page)
Mushrooms are low in carbohydrates, calories and sodium and are cholesterol and fat free while capsicum is loaded with vitamins A, C and beta carotene, is naturally low in fat, calories and cholesterol!
This quick and simple frittata recipe combines the best of both with the great taste and texture of potatoes to make a yummy dish the whole family can enjoy - especially when served with your favourite side salad.
This Recipe serves 4:
8 medium potatoes, quartered
Â½ cup reduced fat milk
2 field mushrooms, sliced
1 small green capsicum, diced
Salt and cracked black pepper
Green salad to serve
Preheat oven to 180 degrees (160 degrees Fan forced).
Par boil potatoes for about 6 minutes. Drain and set aside.
Spray oven proof dish approx 12cm x 20 cm with oil spray.
Whisk together eggs and milk then add mushroom and capsicum and stir to combine .
Place potatoes on bottom of dish and pour egg mixture over.
Cook for 20 - 25 minutes until set and golden brown on top.
Serve with green salad and your choice of crusty bread.