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Italian Mince
Mince with onions and mushrooms in this classic Italian dish. Check the recipe notes for protein options.
Course Chicken & Turkey, Mince
Cuisine Gluten Free, LCHF Allowed
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Servings 1 Portion
- 1 Portion Protein (see Notes below)
- 1 Teaspoon Oil
- 0.5 Brown Onion
- 1 Handful Mushrooms
- 2 Baby Courgettes
- 0.5 Handful Fresh Peppers
- 5 Baby Plum Tomatoes
- 1 Dessertspoon Paprika
- 1 Dessertspoon Mixed Herbs
- 2 Dessertspoon Single Cream
- 1 Teaspoon Parmesan cheese
If you are reheating your vegetables put them on your serving plate ready to reheat.
Heat your pan for a minute then put in your oil and heat for a further minute.
Add your Mince, onions, courgettes, and peppers, stir to break up the mince, lid on and cook for 3 minutes or until browned, shaking occasionally.
Put your veg in to reheat if needed now. Typically 2 minutes on full power is sufficient.
Add your plum tomatoes and mushrooms and cook for another 1 minute with the lid on. Stirring occasionally.
Lid off, Add your mixed herbs and paprika and stir through.
Add your cream then cook for a further minute until bubbling and then serve with parmesan cheese on top and your vegetables
You may use any of the following protein sources. Quorn & Tofu will take less time to cook than meat.
100g of any of the following:
- Steak Mince (max 5% Fat)
- Pork Mince (max 5% fat)
- Turkey Mince (max 5% fat)
- Quorn Mince.