High protein but still low fat recipes

Ham and Spinach Frittata                                                                         Serves 4

1 bag baby spinach

100g lean leg ham, chopped

1 punnet cherry tomatoes, halved

5 eggs

¾ cup lite milk

1 cup reduced fat tasty cheese

2 cloves garlic, crushed

  1. Preheat oven to 190 degrees Celsius.  Grease a ~19cm square cake pan with spray oil.  Line with baking paper ensuring some overhang up the sides.
  2. Arrange half the spinach in the prepared pan.  Top with half the ham.  Repeat.
  3. Whisk eggs, garlic, cheese and milk in a jug.  Season to taste.  Pour over spinach and ham.  Top with halved tomatoes, cut side up.
  4. Bake for 35-40 mins or until golden and set.  Serve.


Cinnamon ricotta baked peaches                                                Serves 4

4 large, ripe peaches, halved or 8 canned peach halves

200g low fat ricotta cheese

1 tblsp icing sugar

½ tsp ground cinnamon

1 tblsp honey or maple syrup

2 tblsp slivered or flaked almonds

  1. Preheat oven to 200 degrees Celsius.  Put the peaches, cut side up in a baking dish.
  2. Using an electric beater, beat the ricotta, icing sugar and cinnamon until smooth.  Spoon mixture in to the cavity of each peach. Bake for 8-10 mins or until golden.
  3. Serve the peaches (2 halves per serve) drizzled with honey and sprinkled with almonds.
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