1 tablespoon Olive oil
More or less 75g (2.5 oz) mushrooms sliced
4 eggs
2 Tablespoons natural yogurt
freshly ground black pepper
1-2 tablespoons chopped parsley
2 medium tomatoes chopped

Heat the olive oil in an omelette pan, add mushrooms and soften over gentle heat.
In a separate bowl, lightly beat the eggs and add yogurt, pepper and parsley. Gently stir in chopped tomatoes and mix well.

Pour mixture over mushrooms in pan, spreading evenly to cover base. Cook over a gentle heat until bottom of omelette is firm.

Either slide pan under a hot grill to cook top, or tip omelette onto a plate (carefully) and then place back into pan to cook other side.

Divide frittata in two and serve with wholemeal bread.

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This entry was posted on Friday, March 22nd, 2013 at 11:13 am and is filed under Eat Well to Live Well. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.