SPINACH & TOMATO FRITTATA
PREP TIME: 10 MINS
COOK TIME: 40 MINS
SERVES 4 (AS A LIGHT MEAL)
5 x 60g eggs
300g low-fat cottage cheese
1 clove garlic, finely chopped
225g frozen spinach, thawed, excess
moisture squeezed, finely chopped 2 drained roasted red capsicum (in
vinegar), torn into strips
Generous grating of fresh nutmeg or
pinch ground nutmeg
1½ Tbsp finely grated parmesan Freshly ground black pepper
100g cherry tomatoes
120g baby spinach leaves, to serve Balsamic glaze, to serve
1 Preheat oven to 170°C (fan-forced). Spray a shallow 20cm cake tin with cooking spray. Line the base and side with baking paper.
2 Whisk eggs in a large bowl.
Add cottage cheese, garlic, spinach, capsicum, nutmeg and half the parmesan. Season with pepper. Mix until well combined. Pour into tin. Top with tomatoes and sprinkle with rest of parmesan. Bake for 40 minutes or until set and light golden brown. Set aside in tin for 10 minutes to cool slightly.
3 Turn frittata out onto a serving plate. Cut into wedges and serve hot or cold with the spinach leaves, drizzled with a little balsamic glaze.