The BBC Good Food logo
Spinach & pepper frittata

Spinach & pepper frittata

By
A star rating of 4.4 out of 5.16 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal198
fat10g
saturates4g
carbs5g
sugars4g
fibre2g
protein22g
salt1g
Advertisement

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 tomato

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.4 out of 5.16 ratings
Advertisement
Advertisement
Advertisement

Sponsored content