Description
This Spinach & Pepper Frittata is a healthy, protein-packed dish perfect for breakfast, brunch, or a light dinner. Combining fluffy eggs with creamy cottage cheese, vibrant roasted red peppers, and fresh spinach, it’s baked to perfection and topped with cherry tomatoes and Parmesan for a deliciously savory finish.
Ingredients
Scale
Frittata Mixture
- 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
- Black pepper, to taste
Topping
- 100g whole cherry tomatoes
- Remaining Parmesan for sprinkling
Instructions
- Preheat oven: Heat your oven to 190°C (170°C fan)/Gas Mark 5. Prepare a 20cm sandwich tin by lining it with a single sheet of baking parchment, especially if it has a loose bottom to prevent sticking.
- Mix ingredients: In a large bowl, beat together the eggs and low-fat cottage cheese until well combined. Add the finely chopped garlic, half of the grated Parmesan, finely chopped spinach, torn roasted red peppers, a generous grating of nutmeg, and black pepper to taste. Mix everything thoroughly until evenly incorporated.
- Assemble frittata: Pour the egg and vegetable mixture into the prepared tin, smoothing the surface. Distribute the whole cherry tomatoes evenly on top of the mixture and sprinkle with the remaining Parmesan cheese.
- Bake: Place the tin in the preheated oven and bake for 40 minutes. The frittata should be set all the way through and begin to puff up slightly.
- Serve: Once baked, remove from the oven and allow to cool slightly. Cut the frittata into wedges and serve either hot or cold as desired. It can be stored in the refrigerator for 3-4 days.
Notes
- You can substitute the Parmesan with a vegetarian alternative if preferred.
- Ensure to squeeze out excess water from thawed spinach to prevent a watery frittata.
- This dish can be enjoyed hot for a freshly baked texture or cold as a convenient ready-to-eat meal.
- Store any leftovers covered in the fridge and consume within 3-4 days for best quality.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Keywords: spinach frittata, vegetable frittata, healthy breakfast, baked eggs, low-fat frittata, cottage cheese recipes, Mediterranean breakfast
