Wednesday, 29 May 2013 - , , , , , , 2 comments


This lovely, simple dish was inspired by my recent breakfast post - Courgette Brunch Nests with Turkish-Style Poached Eggs.
(Click HERE for recipe).
I realised that by using similar ingredients but substituting whole eggs for egg whites, I could easily create a zero propoint dish, giving scope to add some fresh bread or crackers to go with it, or just saving a few propoints on one of those 'tricky' days!


You Will Need : Serves 2

Please note, this recipe is 0pp/approx.50kcal per portion if divided between 2. If you eat the whole dish, you will need to charge 1pp/approx.100kcal

2 courgettes
2 cloves garlic
1/2 red chilli (optional)
1 small handful fresh coriander
1 teaspoon dried Italian herbs
 Black pepper
3 egg whites
6 tablespoons of two chicks egg white. 
(Click HERE for link)
4 cherry tomatoes
1 small handful fresh basil leaves


Cut the courgette into strips using a julienne peeler.
(Click HERE for link)
Add crushed or chopped garlic and chilli. Season well with herbs and black pepper.

Add chopped coriander, then pop into a hot frying pan misted with a little Frylight oil.

Beat the egg whites then pour over the vegetables. Allow to cook on the hob for 3-5 minutes then scatter with slices of tomato.

Once the underneath is cooked, place under a hot grill for a few minutes to cook the top. The vegetables should just be turning a lovely golden colour.

Slide the cooked frittata onto a serving plate and scatter with fresh basil leaves.

Serve on its own or with your chosen accompaniments.
I served this one as part of a delicious 'al fresco' brunch. We had chargrilled mushrooms, watermelon and feta cheese and WeightWatchers pita bread.
Each portion came to 4pp/approx.200kcal for the whole brunch.


Filling Frittata for Free!



Try making the frittata with other vegetables such as onions, mushrooms, leeks or a combination  of your favourites. It's a great way to have a filling meal even if your propoint budget is not looking too good!



Toni 29 May 2013 at 21:37

Great recipe, DEFINITELY trying this!

Janey 29 May 2013 at 23:16

Thanks Toni-it's a goody! x

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