With only 250 calories per serving, this lighter take on a usually rich frittata is still as flavorful as its other counterparts.
Preparation Time: 10 minutes
Cooking + Baking Time: 30 minutes
2 chicken breast fillets, sliced
500 grams broccoli
150 grams button mushrooms, halved (or larger ones, quartered)
8 egg whites
3 tablespoons milk
140 grams cherry tomatoes, halved
Small bunch chives, snipped
1 Preheat oven to 180° C if fan-forced (or 160° C if using gas).
2 Line a roasting tin about the size of A4 paper with enough baking parchment to cover the base and sides. Broil the chicken breast fillets for about 10 to 15 minutes.
3 Place a pan on the heat and stir-fry the mushrooms and broccoli for about 5 minutes until golden, then add these to the roasting tin, too.
4 Whisk the egg whites with the milk and lots of seasoning. Pour into the tin, and then dot the tomatoes on top.
5 Bake in the oven for 20 to 25 minutes, until set.
This recipe was originally published in the August-September 2015 issue of Breakfast Magazine.