Spinach & pepper frittata

This broke my cooking frittata virginity lol. It looked really impressive once it was done. But the flavour was so so. I used a big clove of garlic and it was too much! So less of that next time. Also I prefer a cheesier flavour. So I would add some cheddar to mine. I think this would be wicked done as a Spanish omelette. It needed some onion for sure and maybe something to give it a little kick. All in all I was happy I found a great base for future frittatas now I am a pro ha.

Made this last night! I ended up roasting some sweet potato and onion chunks with smoked paprika and the red pepper.. it was pretty good! it was also my first time using cottage cheese next time I may use a little less because I could still taste the sharpness of the cheese but that's just because I'm fussy and was freaked out by the lumpy cheese! :))

I always like this recipe as it uses cottage cheese (not something I usually eat) which gives the frittata a lighter and fluffier texture. Other than the eggs and cheese, you can just use whatever you like. I usually use the leftovers from a Mediterranean vegetable tray bake. I also include onions or spring onions or chives and if I don't have any Parmesan then cheddar cheese works fine. I usually need a bigger dish than stated, not too deep to make sure it cooks through. I'm also not sure about the picture used here, other than that, a really good way to use leftovers.

I love the sound of this recipe though I am not sure the picture is correct, there are no tomatoes visible and I am not sure the orange layer is the red pepper, looks more like pumpkin or butternut squash to me.

Great recipe..so easy to make and tastes great