Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 07/05/24. See terms.
Join now
Spice roasted vegetable and cottage cheese frittata

Spice roasted vegetable and cottage cheese frittata

0
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy

Ingredients

Egg(s)

8 medium

97% fat-free cottage cheese

¾ cup(s), (185g)

Fresh flat-leaf parsley

2 tbs, chopped

Green shallot(s)

3 individual, chopped

Vegetable mix, non-starchy, fresh

2½ cup(s), (375g) roasted

Harissa paste

1 tsp

Instructions

  1. Preheat oven to 200°C. Lightly spray a 3cm deep, 16cm x 26cm baking tin with oil and line base and sides with baking paper.
  2. Whisk eggs and cottage cheese in a large bowl until well combined. Add parsley, shallots, roasted vegetables and harissa paste. Season with salt and pepper and stir to combine. Pour mixture into prepared tin and smooth surface.
  3. Bake for 25 minutes or until golden and set. Set aside to cool for 5 minutes before cutting into 4 pieces to serve.

Notes

TIP: We used red onion, zucchini, red capsicum and pumpkin for the roasted vegetables. Store leftover frittata in a reusable container in the fridge for up to 3 days. Enjoy cold or reheat in microwave, if preferred.

You might like

You might like