Our Potato, onion and mushroom cake is a quick and easy light meal.
Ingredients
- 1 tablespoon olive oil
- 1 small brown onion, halved, thinly sliced
- 60g cup mushrooms, sliced
- 2 garlic cloves, crushed
- 1 teaspoon chopped fresh thyme leaves
- 1 (200g) large desiree potato, peeled
- 6 eggs, lightly beaten
- 1/2 cup frozen peas
- Salad leaves, to serve
Method
- Step 1Heat half the oil in an 18cm (base) non-stick frying pan over medium-high heat. Add onion and mushroom. Cook, stirring, for 4 minutes until softened. Add garlic and thyme. Cook for 1 minute or until fragrant. Transfer mixture to a bowl. Wash and dry pan.
- Step 2Using a vegetable peeler, peel potato into thin ribbons. Heat remaining oil in pan over medium-high heat. Arrange half the potato in pan.
- Step 3Add eggs and peas to onion mixture. Season with salt and pepper. Stir to combine. Add egg mixture to pan. Reduce heat to low. Top with remaining potato, pushing slightly into egg mixture. Cook for 15 minutes or until just set.
- Step 4Slide cake onto a plate. Cover plate with pan. Flip plate and pan over. Cook underside of cake for 15 minutes or until golden and potato tender. Cut into wedges. Serve with salad leaves.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1756 kj
Energy
25g
Fat Total
7g
Saturated Fat
6g
Fibre
29g
Protein
651mg
Cholesterol
249.07mg
Sodium
5g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
- Author: Lucy Nunes
- Image credit: Steve Brown
- Publication: Super Food Ideas
0