- Low-calorie cooking spray or olive oil
- chestnut mushrooms 250g/9oz, sliced
- Garlic clove 1 small, crushed
- free-range eggs 4 large, beaten
- A few pinches of fresh thyme, to taste
- Freshly ground black pepper
- Gem lettuce 1 Little, leaves separated
- Cherry tomatoes 100g/3½oz, halved
- Cucumber 1/3, cut into chunks or slices
This low-calorie lunch dish certainly isn’t low on taste. Mushrooms and thyme pair together beautifully, and the garlic and eggs add another layer. It’s easy to make this frittata, and the two main ingredients are eggs and mushrooms. It’s also a perfect way to use up any leftovers if you want to add some.
To make a more substantial, yet still low-calorie lunch, add a simple salad to it.
Spray a small, flame-proof frying pan with oil and place over a high heat. (The base of the pan shouldn’t be wider than about 18cm/7in.) Stir-fry the mushrooms in three batches for 2-3 minutes, or until softened and lightly browned.
Tip the cooked mushrooms into a sieve over a bowl to catch any juices – you don’t want the mushrooms to become soggy. Alternatively, drain them on kitchen roll to absorb the moisture.
Return all the mushrooms to the pan and stir in the garlic, thyme and a pinch of ground black pepper. Cook for a further minute, then reduce the heat to low.
Preheat the grill to its hottest setting. Pour the eggs over the mushrooms.
Cook for five minutes, or until almost set.
Place the pan under the grill for 3-4 minutes, or until set and golden brown on top.
Combine the salad ingredients (if using) in a bowl.
Remove from the grill and loosen the sides of the frittata with a round-bladed knife. Turn out onto a board and cut into wedges. Serve hot or cold with the salad. Drizzle the salad with a little extra-virgin olive oil.