|Sat fat 4g|
For this recipe you need a 25cm non-stick frying pan or a little larger.
Place the sliced potatoes into a pan of boiling water and cook for 5 minutes, drain and leave until needed.
In the frying pan add the olive oil and butter and cook the sliced mushrooms until soft, for about 5 minutes.
While the mushrooms are cooking preheat your grill to medium.
In a bowl lightly whisk the eggs, milk, parsley and a little seasoning.
Pop the potatoes into the pan with the mushrooms, arrange so the pan is evenly covered. Pour in the egg mixture and cook over a very low heat until the egg is setting around the edge, pop under the grill and continue to cook until set. Don’t have the grill on too high a temperature. Serve with fresh crisp salad.
2 medium-sized Smooth potatoes (such as Desiree), peeled and thinly sliced (equates to 300g)
100g chestnut mushrooms, sliced
5 medium eggs
1tbsp olive oil
2tbsp chopped fresh parsley
Salt and milled pepper
Baked fish and potatoes in parchment - a healthy way of cooking by steaming the fish from the inside - locks in all the flavours too.
Vegetarian Thai potato noodle cleansing broth with basil and lemongrass
Mix up your recipe bank with this deliciously healthy vegetarian Thai vegetable cleansing broth with spiralized potato noodles. Enjoy!
Spiralized Potato Recipe with Wrapped Cod with Herbs
This simple recipe is ideal to impress your guests with this delicious herby cod dish, which is ready in under half an hour! Quick and easily done, just in time for dinner.
"This is simply yummy, as spicy as you fancy with the King Edwards catching a lovely lick of the chicken's roasting juices as they get to know each other in the oven."
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