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Mushroom & Tomato Frittata with Garden Salad
Ingredients
  • 50g mushroom, sliced
  • 5 cherry tomatoes, quartered
  • 3 large eggs
  • 60ml low-fat milk
  • ⅔ Tbsp fresh parsley, finely chopped
  • salt, to taste
  • ground black pepper, to taste
  • 10g avocado, (~⅛ avocado)
  • 50g low-fat plain yoghurt
  • lemon, juiced, to taste
  • 1 large handful mixed lettuce leaves
  • ½ medium cucumber, sliced
  • ½ medium carrot, sliced
  • 20g snow peas, ends trimmed
  • ½ spring onion, sliced
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