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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
10 min
25 min



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


  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.


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.