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Monday, 5 March 2012

Fresh Frittata (161 cals per serve)


Eggs - Whole, raw, 8 large588340503Ico_delete
Coles Butcher - Diced Bacon, 176 g380230302Ico_delete
Raw - Swiss Brown Mushrooms, 300 g66120115Ico_delete
Woolworths - Baby Spinach & Rocket, 80 g241100Ico_delete
Squash - Zucchini, includes skin, raw, 1 medium317023Ico_delete
Generic - Baby Asparagus, Fresh, 1 cup6010000Ico_delete
Generic - Pecorino Romano, 10 g400320Ico_delete
Bertolli - Extra Light Olive Oil Spray***, 3.2 g280300Ico_delete
Pauls - Trim Low Fat Milk, 150 ml688258Ico_delete

Total:                                                              1285      43     79  100     21
Per Serving:                                                               161       5     10  13     3

Spray the loaf tins (I use 2) lightly before starting.
Whisk the milk and eggs together with salt, pepper and an additional 100ml water. Pour a scoop full in the bottom of each loaf tin. Then layer the rocket and spinach, 1/2 the bacon, the mushroom and top with grated zucchini and then the remaining bacon. Pour the remaining egg mix over the top and finely grate some romano cheese on each. Top with the asparagus at the end.
Pop into a moderate oven for about 30 or so minutes, you'll notice when it's golden on top and a skewer comes out clean. Very tasty and low in calories for those days where you've splurged.

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