This delicious low-fat, low-joule frittata serves 4.

Preparation time: 10min. Cooking time: 1hr.

Cooking oil spray
250g punnet cherry tomatoes
3 eggs
3 egg whites
200g low-fat ricotta
½ cup extra-light sour cream
2 tablespoons fresh oregano, chopped
2 cloves garlic, crushed
60g baby rocket leaves, to serve

Step 1
Preheat oven to 200ºC. Spray a 20cm round cake pan with cooking oil. Line base and side with non-stick baking paper. Place tomatoes in pan. Cook in oven for 10 mins or till slightly collapsed. Reduce oven to 170°C.

Step 2
Whisk eggs, egg whites, ricotta, sour cream, oregano and garlic until combined.

Step 3
Pour egg mixture over tomatoes and lightly tap pan on bench to spread evenly. Bake for 45 minutes until just set. Remove from oven and set aside in pan for 10 mins.

Step 4
Carefully turn out frittata onto a chopping board. Cut into wedges and serve with rocket.

PER SERVE: Total fat 10g, sat fat 5g, protein 14g, carbs 10g, sugars 5g.

From: Australian Healthy Food Guide.


Please note this information was correct at time of publication.
For up to date information, speak to your doctor.

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