Photo of Spice roasted vegetable and cottage cheese frittata by WW

Spice roasted vegetable and cottage cheese frittata

0 - 5
PersonalPoints™ per serving
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

Fresh mixed vegetables

2½ cup(s), (375g) roasted

Harissa paste

1 tsp

Instructions

  1. Preheat oven to 200°C. Lightly spray a 3cm deep,
  2. 16cm x 26cm baking tin with oil and line base and
  3. sides with baking paper. Whisk 8 eggs and ¾ cup
  4. (185g) 97% fat-free cottage cheese in a large
  5. bowl until well combined. Add 2 tablespoons
  6. chopped fresh flat-leaf parsley, 3 chopped
  7. green shallots, 2½ cups (375g) chopped mixed
  8. roasted vegetables and 1 teaspoon harissa
  9. paste. Season with salt and pepper and stir to
  10. combine. Pour mixture into prepared tin and
  11. smooth surface. Bake for 25 minutes or until
  12. golden and set. Set aside to cool for 5 minutes
  13. 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.