HEALTHY LUNCH RECIPES BUTTERNUT SQUASH AND SPINACH FLAPCAKE

HEALTHY LUNCH RECIPES BUTTERNUT SQUASH AND SPINACH FLAPCAKE

Try this simple Weight Watchers instruction if you are in an exceedingly hurry. prepared in barely thirty minutes, this squash and spinach flapcake has solely 199 cals per serving

Ingredients for HEALTHY LUNCH RECIPES BUTTERNUT SQUASH AND SPINACH FLAPCAKE

- 800g butternut squash, peeled, de-seeded and diced finely
- 6 eggs
- 150ml milk
- 1 tsp metropolis mustard
- Calorie controlled change of state spray
- 150g baby spinach leaves, washed
- Salt and freshly ground black pepper

Method HEALTHY LUNCH RECIPES BUTTERNUT SQUASH AND SPINACH FLAPCAKE

1.Bring an oversized cooking pan of water to the boil, add the squash and cook for 10–15 minutes, till tender. Drain.
2.Meanwhile, in an exceedingly giant bowl, beat along the eggs, milk and mustard and season.
3.Heat an oversized (20 cm/8 inch) non stick frypan and spray with the change of state spray. Add the squash and fry for many minutes, till it turns golden. Add the spinach and fry for an additional couple of minutes, till stale. Tip the egg mixture into the pan.
4.Stir gently along and so cook over the bottom heat, while not stirring, for 10–12 minutes or till rock bottom is golden and also the flapcake is almost set. heat the grill to medium.
5.Slide the pan below the preheated grill for many minutes, till the highest is golden and puffy and also the egg is totally set. remove four wedges and serve.

Posted by heriyansyahp

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