Cherry tomato frittata
3 medium, (450g), halved lengthways, sliced
1 individual, cob
97% fat-free cottage cheese
1 individual, thinly sliced
2 tbs, finely chopped
100 g, halved
- Heat the oil in a large frying pan over medium-high heat. Add the zucchini and cook, stirring, for 3-4 minutes or until golden and just tender.
- Cut the kernels from the corn cob. Whisk the eggs and three-quarters of the cottage cheese in a large bowl until smooth. Stir in shallot, mint and corn. Season with salt and pepper. Pour the egg mixture into the frying pan over the zucchini. Top with tomato and remaining cottage cheese. Cook over medium heat for 8 minutes or until almost set. Place under a preheated grill for 8-10 minutes or until puffed and golden. Set aside for 5 minutes to cool slightly. Cut into wedges to serve.