Spiced roast vegetable frittata
0
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Perfect for using up leftover veg from a Sunday lunch, this easy dish with warming harissa is a doddle to make
Ingredients
Calorie controlled cooking spray
4 spray(s)
Egg, whole, raw
8 medium, raw
Fat free natural cottage cheese
180 g
Parsley, fresh
2 tablespoon(s), finely chopped
Spring Onions
3 medium, trimmed and thinly sliced
Roasted vegetables, no oil added
375 g, (we used red onion, courgette, peppers and butternut squash)
Harissa paste
1 teaspoon(s)
Salad leaves
1 portion(s)
Instructions
1
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.
2
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.
3
Pour the mixture into the prepared tin and smooth the surface. Bake for 20 minutes or until golden and set.
4
Put the frittata aside to cool for 5 minutes before cutting into 4 pieces and serve alongside the mixed salad leaves.
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