Spinach & pepper frittata

Spinach & pepper frittata

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Cooking time

Prep: 10 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

A balanced, omelette-like dish of protein-rich eggs baked with cheese, garlic, tomatoes, peppers and spinach

Nutrition and extra info

Additional info

  • Healthy
  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
198
protein
22g
carbs
5g
fat
10g
saturates
4g
fibre
2g
sugar
4g
salt
1g

Ingredients

  • 5 large eggs
  • 300g tub low-fat natural cottage cheese
  • 1 garlic clove, finely chopped
  • 15g finely grated Parmesan (or vegetarian alternative)
  • 225g frozen leaf spinach, thawed, squeezed and finely chopped
  • 2 roasted red peppers (not in oil), torn into strips
  • generous grating of nutmeg
  • 100g whole cherry tomatoes

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Method

  1. Heat oven to 190C/170C fan/gas 5. Line a 20cm sandwich tin with a single sheet of baking parchment if your tin has a loose bottom.
  2. Beat the eggs in a large bowl with the cottage cheese, garlic, half the Parmesan, the spinach, peppers, nutmeg and some black pepper. Tip into the tin, top with the tomatoes and sprinkle with the remaining Parmesan. Bake for 40 mins until set all the way through and starting to puff up. Cut into wedges and serve hot or cold. Will keep for 3-4 days in the fridge.

Recipe from Good Food magazine, February 2014

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