Name: Spinach & pepper frittata
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 5 large eggs; 300g tub low-fat natural cottage cheese; 1 garlic clove finely chopped; 15g finely grated parmesan (or vegetarian alternative); 225g frozen leaf spinach thawed, squeezed and finely chopped; 2 roasted red peppers (not in oil), torn into strips; generous grating of nutmeg; 100g whole cherry tomato

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Spinach & pepper frittata

Spinach & pepper frittata

Sara Buenfeld

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Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.4 out of 5.20 ratingsRate

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A balanced, omelette-like dish of protein-rich eggs baked with cheese, garlic, tomatoes, peppers and spinach

Gluten-free

Healthy

Vegetarian

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Alternatives

Complete the dish

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Winter leaf salad

A star rating of 3.9 out of 5.6 ratings

Red pepper & tomato relish

A star rating of 4.5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

5 large eggs
300g tub low-fat natural cottage cheese
1 garlic clove

finely chopped
15g finely grated parmesan

(or vegetarian alternative)
225g frozen leaf spinach

thawed, squeezed and finely chopped
2 roasted red peppers

(not in oil), torn into strips
generous grating of nutmeg
100g whole cherry tomato

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Nutrition: per serving

kcal198

low
fat10g
saturates4g
carbs5g
sugars4g
fibre2g
protein22g
salt1g

Method

step 1

Heat oven to 190C/170C fan/gas 5. Line a 20cm sandwich tin with a single sheet of baking parchment if your tin has a loose bottom.
step 2

Beat the eggs in a large bowl with the cottage cheese, garlic, half the Parmesan, the spinach, peppers, nutmeg and some black pepper. Tip into the tin, top with the tomatoes and sprinkle with the remaining Parmesan. Bake for 40 mins until set all the way through and starting to puff up. Cut into wedges and serve hot or cold. Will keep for 3-4 days in the fridge.

Recipe from Good Food magazine, February 2014

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A star rating of 4.4 out of 5.20 ratings

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