Cottage Cheese Frittata
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tsp Olive oil
- 1 Red bell pepper (diced)
- 60 g Spinach
- 8 Mushrooms (sliced)
- 8 Eggs (whisked)
- 200 g Fat free cottage cheese
- 60 g Cheddar (grated)
- 8 Cherry tomatoes (halved)
Method
- Preheat your oven to 190ยฐC/170ยฐC(fan)/375ยฐC/Gas 5. Grease a baking dish.
- Heat 1 tsp Olive oil in a large pan over a low heat and add 1 Red bell pepper, 8 Mushrooms and 60 g Spinach. Cook for 2 minutes.
- In a mixing bowl, whisk 8 Eggs and mix in 200 g Fat free cottage cheese and 60 g Cheddar.
- Stir the cooked vegetables into the egg mixture.
- Transfer the mixture to the greases baking dish and add the tomatoes to the top.
- Put into the oven and cook for 35 minutes. Allow to cool for 10 minutes before slicing.