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Courgette, Carrot and Tomato Frittata October 23, 2011

Filed under: Healthy Eating — delishuss @ 9:34 pm
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I got this recipe from the ‘Frame by Frame- Quick and Easy’ cookbook. I’m not quite sure about it but I said that I would post it anyway. I think it’s maybe just the rawness of the veg with the egg that might be putting me off. If you like the look of it, give it a try and let me know how you get on.

 

Serves 2-4

Ingredients

1 tbp olive oil

1 onion, cut into small wedges

1-2 garlic cloves, crushed

2 eggs

2 egg whites

1 courgette, trimmed and grated

2 carrots, peeled and grated

2 tomatoes, chopped

pepper

1 tbsp shredded fresh basil, to garnish

 

Method

1. Heat the oil in a large non-stick frying pan, add the onion and garlic and saute for 5 minutes, stirring frequently.

2. Beat together the eggs and egg whites in a bowl, the pour into the pan.

3. Using the spatula, pull the egg mixture from the sides of the pan into the centre, allowing the uncooked egg to run underneath.

4. When the base has set lightly, add the courgettes, carrots and tomatoes. Season to taste with pepper and continue to cook over a low heat until the eggs are cooked to your liking.

5. Sprinkle with the shredded basil, cut the frittata into quarters and serve.

 

Broad Bean Frittata June 29, 2010

Filed under: Healthy Eating,Vegetarian — delishuss @ 8:26 pm
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Just some comments about this recipe:

This is a Weight Watchers recipe. If served with a side salad it’s a substantial enough meal.

This recipe needs plenty of seasoning.

I used frozen peas instead of the broad beans as that’s my own personal preference.

5 points per serving

Serves 2

Ingredients

100g (3 ½ oz) new potatoes (approx 2 potatoes), sliced

100g (3 ½ oz) baby broad beans (frozen ones are fine)

Low fat cooking spray

2-3 small pink shallots or ½ small red onion, sliced

1 garlic clove, chopped very finely

Small handful of fresh flat leaf parsley, chopped roughly

Small handful of fresh mint, chopped roughly

4 eggs, beaten

60g (2 oz) light feta, cubed

Instructions

  1. Cook the potato slices in boiling water for about 7-10 minutes or until just tender. When they are nearly ready, add the broad beans and cook for 3 minutes or until tender. Drain.
  2. Heat a frying pan, mist with low fat spray and add the shallots with 1 tbsp water. Cook until the shallots are softened and the water has evaporated, and then add the garlic, some seasoning, and the drained potatoes and beans.  Mist will with low fat spray and cook for 1 minute more, stirring.
  3. Stir most of the chopped herbs into the beaten egg and add to the pan. Cook for 6-7 minutes or until the base of the omelette is well set, then dot the top with cheese and place under a preheated grill for 5 minutes until the top is set.
  4. Let it rest for 5 minutes, then scatter with the reserved herbs and serve with some salad.