Spinach & pepper frittata

Spinach & pepper frittata

By Sara Buenfeld
  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 10 mins Cook: 40 mins

Easy

Serves 4

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

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal198
  • fat10g
  • saturates4g
  • carbs5g
  • sugars4g
  • fibre2g
  • protein22g
  • salt1g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 5 large eggs
  • 300g tub low-fat natural cottage cheese
  • 1 garlic clove, finely chopped
  • 15g finely grated parmesan (or vegetarian alternative)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 225g frozen leaf spinach, thawed, squeezed and finely chopped
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 2 roasted red peppers (not in oil), torn into strips
  • generous grating of nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury…

  • 100g whole cherry tomato

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
elizabee
30th Nov, 2017
4.05
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! :))
Hertscontent
30th Jun, 2016
5.05
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.
gervais
11th May, 2016
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.
lostinstereo
27th Aug, 2016
I agree, this photo is actually from a sweet potato and spinach tortilla recipe also from this website that I have used previously and enjoyed. This recipe looks lovely though.
lillybuff's picture
lillybuff
18th Jan, 2016
Great recipe..so easy to make and tastes great
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe inspiration?