Ingredients
- 4 eggs, lightly beaten
- 6 egg whites
- 1/4 cup (60ml) reduced-fat milk
- 2 tablespoons chopped fresh dill
- Salt & freshly ground pepper
- Olive oil spray
- 2 zucchini, peeled into ribbons
- 1 garlic clove, crushed
- 3/4 cup (120g) frozen peas
- 60g low-fat feta, crumbled
- Mixed salad leaves, to serve
Method
- Step 1Combine the eggs, egg whites, milk and dill. Season with salt and pepper. Spray a 24cm non-stick frying pan with oil and heat over a medium-high heat. Add the zucchini and garlic, and cook, stirring, for 3 minutes until tender. Stir in the peas.
- Step 2Pour the egg mixture into the pan. Scatter over the feta. Reduce to a medium-low heat. Cook for 12 minutes.
- Step 3Preheat a grill to medium. Place the frying pan under the grill. Cook until set and golden. Serve warm with salad leaves.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
709 kj
Energy
8g
Fat Total
3g
Saturated Fat
2g
Fibre
19g
Protein
227mg
Cholesterol
319.73mg
Sodium
3g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
Notes
Wine suggestion: Rosemount Jigsaw Shiraz Grenache Mataro
- Author: Gemma Purcell
- Image credit: Sue Ferris
- Publication: Fresh Living
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