Spice roasted vegetable and cottage cheese frittata
0 - 5
PersonalPoints™ per serving
97% fat-free cottage cheese
¾ cup(s), (185g)
Fresh flat-leaf parsley
2 tbs, chopped
3 individual, chopped
Fresh mixed vegetables
2½ cup(s), (375g) roasted
- 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.
- 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.
- Bake for 25 minutes or until golden and set. Set aside to cool for 5 minutes before cutting into 4 pieces to serve.
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.