This is a delicious recipe for 1 (or maybe 2 if you’re still only used to very small portions). It makes a wonderful brunch, light lunch or easy supper dish when dining alone.
V suitable for Vegetarians
Calories per portion: 253
Protein: 28.5g
Carbohydrate: 6.1g
Fat: 10.6g
Ingredients
Metric/US
- 120g/4 oz watercress, spinach and rocket/arugula salad
- 150ml/2/3 cup liquid egg white
- salt and freshly ground black pepper
- low-fat cooking spray
- 100g/4 oz ricotta cheese
- 100g/4 oz roasted sliced peppers/capsicums
Directions
1. Cook the watercress, spinach and rocket/arugula salad in a little water for 3-4 minutes. Drain well and then chop finely.
2. Whisk the egg whites for 3-4 minutes, then whisk in the chopped salad and seasoning to taste.
3. Preheat the grill/broiler to high. Heat a non-stick frying and spritz with low-fat cooking spray. Add the egg mixture and cook until the base has set. Transfer to the grill/broiler and cook for 2-3 minutes.
4. Top with the ricotta and peppers/capsicums and fold over to enclose. Transfer to a warmed plate to serve.
SERVES 1
WLS PORTION: ½-1
Image courtesy of Two Chicks
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