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Ham, mushroom & spinach frittata

Ham, mushroom & spinach frittata

A star rating of 4.8 out of 5.30 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Try a filling frittata that's low in calories and guaranteed to keep you going until lunch. Save half in the fridge overnight if you're cooking for one

  • Gluten-free
  • Keto
Nutrition: per serving
HighlightNutrientUnit
low inkcal226
fat15g
saturates5g
carbs0g
sugars0g
fibre1g
protein22g
salt1.1g
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Ingredients

  • 1 tsp oil
  • 80g chestnut mushrooms , sliced
  • 50g ham , diced
  • 80g bag spinach
  • 4 medium eggs , beaten
  • 1 tbsp grated cheddar

Method

  • STEP 1

    Heat the grill to its highest setting. Heat the oil in an ovenproof frying pan over a medium-high heat. Tip in the mushrooms and fry for 2 mins until mostly softened. Stir in the ham and spinach, and cook for 1 min more until the spinach has wilted. Season well with black pepper and a pinch of salt.

  • STEP 2

    Reduce the heat and pour over the eggs. Cook undisturbed for 3 mins until the eggs are mostly set. Sprinkle over the cheese and put under the grill for 2 mins. Serve hot or cold.

Recipe from Good Food magazine, June 2016

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Overall rating

A star rating of 4.8 out of 5.30 ratings
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