Prep & Cooking Time: 10 mins
175 calories, Protein 19.2g, Carbs 9.2g (Sugar 2.2g), Fibre 1.5g, Fat 6.8g (Saturated 2.4g).
- 1 cup fresh button mushrooms sliced
- 6 thyme sprigs
- Canola oil spray
- 1.5 cup liquid egg whites (equiv 15 eggs)
- 2 whole eggs
- 1/2 cup corn kernels– drained
- 1/2 cup continental parsley– chopped
- 50g light mozzarella grated cheese
- Salt and ground pepper to taste
Step 1: Wash Mushrooms and turn the grill on. Place clean mushrooms on a baking tray.
Step 2: Shed the thyme leaves off branch. Sprinkle thyme leaves over mushrooms and lightly spray with canola oil. Season with salt and pepper. Grill for 2 minutes until brown.
Step 3: Whisk egg whites and egg yolks using a magic bullet. Heat fry pan and spray with oil. Pour mixture into the frypan. Add corn and distribute evenly with a fork.
Step 4: Place mushrooms evenly around the top of the frypan on top of the eggs. Leave over a low flame to cook and set.
Step 5: When eggs are still a little soft on top, remove from cook top. Sprinkle cheese and place under the grill for 1-2 minutes.
Step 6: Season Frittata with salt/pepper and sprinkle with chopped parsley. Serve.