1 zucchibi, thinly sliced

2 tbsp vegetable or chicken stock

4 tbsp lactose free cream

1 tbsp finely chopped fresh tarragon

1 cooked chicken breast, skin removed, cut into small dice

low-calorie cooking spray

4 large free-range eggs, beaten

salt and freshly ground black pepper

To serve (optional)

4 plum tomatoes, halved

½ cucumber, finely chopped

Serves - 2


Preheat the oven to 120C/100C Fan/Gas ¼ . Put the zucchini and stock in a small saucepan and cover.

Cook for 5–6 minutes, or until tender and all the liquids have been absorbed.

Season and stir in the lactose free cream, tarragon and chicken.

Spray a 20cm/8in frying pan with low-calorie cooking spray and place over a high heat.

Season the eggs, then add half to the pan and cook, pushing the cooked egg into the centre of the pan and allowing the runny egg to flow into its place until no runny egg is left.

Spoon half the chicken mixture into the middle of the omelette.

Flip one side on top of the chicken, then the other side over to encase the filling.

Roll the frittata onto a plate and keep warm while you cook the second one.

Meanwhile, toss together the tomatoes and cucumber. Serve the frittata with the cucumber salad.

Recipe adapted from: Good Food
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