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    Breakfast frittata with mushrooms, spinach and cottage cheese

    breakfast frittata mushroom 898x626

    Serves 1
    Preparation 5 mins
    Cooking 10 mins
    Food units per serve 0.7 meat and protein, 0.8 bread & cereals, 0.8 vegetables, 0.3 dairy


    • 3 eggs - 1 whole, egg whites only of 2
    • Olive oil spray
    • 1 clove garlic
    • 1 cup sliced mushrooms
    • 1 cup baby spinach
    • Black pepper
    • Table salt
    • 1 slice mixed grain bread
    • 1/4 cup basil
    • 50 g low fat cottage cheese


    1. Whisk the egg and egg whites in a small bowl. Set aside.
    2. Heat a small, non-stick frying pan over a medium head and lightly spray with olive oil spray. Add the garlic, mushrooms and 1 tbs of water and cook for 2-3 minutes or until softened.
    3. Add the baby spinach, basil and a pinch of salt and pepper and cook, stirring, for 1 minute or until spinach is wilted.
    4. Pour over the egg mixture, cover with a lid and cook for 3-4 minutes, or until the egg is just set. Scatter over the cottage cheese and serve with wholemeal toast.