Cottage Cheese Frittata
Try our Cottage Cheese Frittata for a protein-packed, make-ahead breakfast or light dinner. Get creative with your favourite ingredients.
Servings: 6 servings
Calories: 172kcal
Ingredients
- 1 teaspoon 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
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°C/Gas 5. Grease a baking dish.
- Heat 1 teaspoon 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.
Notes
- For a fluffier frittata, use eggs that are at room temperature.
- If you're using a skillet, make sure it's non-stick or well-greased to prevent sticking.
- When combining the ingredients, be gentle. Overmixing can lead to a dense frittata.
- The frittata is done when it’s puffed up and golden brown on top. Insert a knife into the centre - it should come out clean.
- Using a bit of milk or cream in the egg mixture can make your frittata fluffier. Also, whisk the eggs thoroughly to incorporate air.
- Letting the frittata cool for a few minutes before slicing helps it set and makes it easier to cut neat slices.
- For a uniform look, use a serrated knife to cut the frittata.
Nutrition
Serving: 1portion | Calories: 172kcal | Carbohydrates: 6g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 231mg | Sodium: 285mg | Potassium: 366mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2089IU | Vitamin C: 34mg | Calcium: 147mg | Iron: 2mg
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