This recipe provides a great low carb keto friendly breakfast or lunch option. Really good to meal prep for lunches or breakfasts on the go. This recipe makes 6 servings

Macros per serve:

  • Protein: 20g
  • Fat: 35g
  • Carbs (net): 7g
  • Fibre: 4g

Frittata ingredients:

  • 450g mushrooms
  • 90g butter
  • 6 spring onions
  • 1 tbsp fresh parsley
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 10 eggs
  • 225g shredded cheese – choose one that will melt well ie. Cheddar or gruyere
  • 240ml sour cream
  • 110g leafy greens

Vinaigrette

  • 4 tbsp olive oil
  • 1 tbsp white wine vinegar
  • ½ tsp salt
  • ¼ tsp ground black pepper

Method

  1. Preheat the oven to 175oC. First prepare the vinaigrette and set it aside.
  2. Slice the mushrooms and saute on medium high with most of the butter until they are golden. Lower the heat. Save some butter to grease the baking dish
  3. Chop the spring onions and mix with the fried mushrooms. Season with salt and pepper and add in the parsley.
  4. Mix eggs, sour cream and cheese in a separate bowl. Salt and pepper to taste.
  5. Add the mushrooms and scallions and pour everything into a well-greased baking dish. Bake for 30-40mins or until it turns golden and the eggs are cooked through.
  6. Let it cool for 5 minutes and serve it with leafy greens and the vinaigrette

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