Spiced roast vegetable frittata
Calorie controlled cooking spray
Egg, whole, raw
8 medium, raw
Fat free natural cottage cheese
2 tablespoons, finely chopped
3 medium, trimmed and thinly sliced
Roasted Vegetables, no oil added
375 g, (we used red onion, courgette, peppers and butternut squash)
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a 3cm-deep, 16cm x 26cm baking tin with cooking spray and line with baking paper.
- Put the eggs and cottage cheese into a large bowl. Whisk together until combined. Add the parsley, spring onions, roasted vegetables and the harissa, season to taste and mix well.
- Pour the mixture into the prepared tin and smooth the surface. Bake for 20 minutes or until golden and set.
- Put the frittata aside to cool for 5 minutes before cutting into 4 pieces and serve alongside the mixed salad leaves.