Cheese & Vegetable Frittata
This Cheese & Vegetable Frittata combines eggs and cottage cheese with red peppers, spinach, and red onion for a protein-packed meal.
Perfect for breakfast, brunch, or a light dinner, and easy to top with fresh tomatoes and avocado for extra flavour and a boost of veggies.
Serves 2
Ingredients
- 4 large eggs
- 120g cottage cheese
- 1 red pepper, diced
- 30g fresh spinach, roughly chopped
- 1 red onion, thinly sliced
- 1 tablespoon olive oil
- Salt & black pepper (or to taste)
- Optional: sprinkle of dried oregano or chili flakes
- Optional topping: chopped tomato, sliced avocado
Method
Step 1: Preheat oven to 190°C. Heat olive oil in a 20cm oven-safe frying pan over medium heat. First, add red onion and cook for 2–3 minutes. Next, add the red pepper and cook for another 2–3 minutes. Stir in spinach and cook until just wilted.
Step 2: Whisk eggs in a bowl, then stir in cottage cheese, salt, pepper, and optional herbs.
Step 3: Pour the egg mixture over the sauteed vegetables. Cook on the hob for 2–3 minutes until the edges begin to set.
Step 4: Transfer to oven and bake 10–12 minutes, until centre is just set.
Step 5: Remove from oven and leave to cool for 5 minutes before slicing into 2 portions. Add your toppings if using and enjoy!
