Photo of Spice roasted vegetable and cottage cheese frittata by WW

Spice roasted vegetable and cottage cheese frittata

5
1
0
SmartPoints® value 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), (180g)

fresh flat-leaf parsley

2 tbs, chopped

green shallot(s)

3 individual, thinly sliced

fresh mixed vegetables

2½ cup(s), (375g) roasted (made with red onion, zucchini, red capsicum, pumpkin)

harissa

1 tsp

Instructions

  1. Preheat oven to 200ºC. Line a 3cm deep, 16 x 26cm (base measurement) baking tin with baking paper.
  2. Whisk eggs and cottage cheese in a large bowl until well combined. Add parsley, shallots, vegetables and half the harissa and season with salt and pepper. Stir to combine.
  3. Pour mixture into prepared tin and smooth surface. Add remaining harissa. Bake for 25 minutes or until golden and set. Set aside to cool for 5 minutes before cutting into squares to serve.

Notes

SERVING SUGGESTION: Cherry tomatoes and baby rocket leaves, drizzled with lemon juice. TIP: Store leftovers in an airtight container in the fridge for up to 3 days. VARIATION: Add 2 tsp finely grated lemon rind with eggs in Step 2 or swap parsley for mint.

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