mushroom & goat chees frittata

Discussion in 'Weight Watchers - ProPoints Plan Recipes' started by aussiemaid, 30 September 2011 Social URL.

  1. aussiemaid

    aussiemaid Member

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    Diet:
    slimming world
    300 g orange sweet potato 2 tsp olive oil 400 g fresh mushrooms, swiss brown, thinly sliced 3 individual shallots, thinly sliced 6 medium egg(s) 1/4 cup(s) reduced-fat milk, (60ml) 50 g goats cheese 2 x 3 second spray(s) oil spray
    this is great for lunches its only 6 pro points per serve... I halve the quantity and does me 2 days I also add lots of other free veg like pumpkin, parsnips,asparagus you can also add low fat fetta to make it more cheesy just add on the points

    ingredients
    300 g orange sweet potato
    2 tsp olive oil
    400 g fresh mushrooms, swiss brown, thinly sliced
    3 individual shallots, thinly sliced
    6 medium egg(s)
    1/4 cup(s) reduced-fat milk, (60ml)
    50 g goats cheese
    2 x 3 second spray(s) oil spray

    · Cook sweet potato in a medium saucepan of boiling salted water for 5–7 minutes or until just tender. Drain.
    · Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add mushrooms and cook, stirring, for 5 minutes or until lightly browned. Add shallots and cook for 1 minute. Remove from heat. Add boiled sweet potato and stir to combine.
    · Whisk eggs and milk in a large jug. Season with salt and freshly ground black pepper. Pour egg mixture over vegies in pan and sprinkle with goat’s cheese. Cook over medium-high heat for 5 minutes or until the base is golden and set.
    Meanwhile, preheat grill to medium-high. Place frittata pan under grill and cook for 4–5 minutes or until top is golden and set (see tip). Cool in pan for 5 minutes before cutting into wedges to serve

    from Australia weight watchers site

     
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