300 Calorie Breakfast Recipes - Cancun Frittata

Serves: 4

Shopping & Ingredients List:

2 Red Chillies, sliced

300g Russet Potatoes, thickly sliced

2 tbsp Olive Oil

1 medium Onion, finely chopped

1 tbsp Chilli Puree

3 Garlic Cloves, minced

small handful of Fresh Basil Leaves

6 large Eggs, beaten

4-6 Baby Tomatoes, halved

50g Half Fat Creme Fraiche

1 tsp Salt

pinch of Black Pepper

50g Jalapeno Cheese or similar, grated*

*use vegetarian cheese if required

Method

1. In a large non-stick frying pan, heat the olive oil & add the potatoes, onion & garlic. Cook over medium heat, stir frequently until the vegetables are golden. Add the tomatoes, 1 of the chillies & the chilli puree.

2. In a bowl beat the eggs with the creme fraiche, salt & pepper. Add to the frying pan. Cook over a medium heat, shaking the pan & lifting the sides of the frittata so the uncooked egg rolls into the base.

3. Heat the grill on high. Once the base is set, sprinkle the cheese over the frittata & place under the grill for 2-4 minutes until the cheese has melted & the egg has set.

4. Sprinkle with the remaining chilli slices & the basil. One serving is a quarter of the frittata.

Macro info per serving

Protein
14.5g

Carbs
21.2g

Fat
20.7g

Energy
329Kcal