Slimming World Syn-free Thai frittata recipe - FREE

This recipe is from the Jan/ Feb 2022 edition of Slimming World magazine. Go to https://www.slimmingworld.co.uk/magazine to find out more

4 carrots, sliced into ribbons with a veg peeler
1 cucumber, sliced into ribbons with a veg peeler (discard the seeds)
Juice of 2 limes
Low-calorie cooking spray
400g mixed mushrooms, roughly chopped
1 onion, finely sliced 2 garlic cloves, crushed
4 spring onions, finely sliced
200g dried jasmine rice
8 large eggs
1 tbsp soy sauce, plus extra to serve
30g fresh coriander, leaves chopped

Mix together the carrots, cucumber and lime juice in a bowl. Season with salt and set aside to lightly pickle.

Spray a 20cm, non-stick frying pan with low-calorie cooking spray and set aside. Spray a large, non-stick wok with low-calorie cooking spray and place over a medium-high heat. Fry the mushrooms for 4-5 minutes until softened, then transfer to the frying pan. Reduce the heat, then fry the onion for 4-5 minutes until softened. Add the garlic and spring onions with a splash of water, fry for 2 minutes, then transfer to the frying pan. Cook the rice according to the pack instructions, drain and keep warm.

Crack the eggs into a measuring jug, and stir in the soy sauce and coriander. Pour over the mushroom mixture, then shake the pan to evenly distribute the eggs. Cook over a medium heat for 5 minutes until the sides of the frittata are set. Meanwhile, preheat your grill to high.

Transfer the pan to your grill. Cook for 3-4 minutes until the top is puffed up and golden. Squeeze out the carrots and cucumber, and transfer to a serving bowl. Carefully invert the frittata onto a chopping board, then cut into 4 wedges. Serve with the rice, pickled veg and extra soy sauce.