Low-GL Breakfast: Mushroom and tomato frittata

Slow cooked omelette - breakfast
Add a raw veg salad - and you have a main meal.

serves 2

1 tablespoon olive oil
75g brown mushrooms, sliced
4 eggs
2 tablespoons live natural yoghurt
freshly ground black pepper
1-2 tablespoons chopped parsley
2 medium tomatoes, chopped


Heat the olive oil in an omelette pan, add the mushrooms and soften over a gentle heat.
Break the eggs into a bowl, beat them slightly and add the yoghurt, black pepper, and chopped parsley. mix well, stir in the chopped tomatoes.

Pour the mixture over the mushrooms in the pan, spreading the filling evenly over the base. Cook over a gentle heat until the bottom of the omelette is firm.
To cook the top you can either slide the whole pan under a hot grill for a couple of minutes or slide the frittata on to a plate, invert and place back into the pan.

Divide the frittata in two and serve with rye or wholemeal bread.