Spinach & pepper frittata

Spinach & pepper frittata. Finely chopped, Torn into strips, 5 large eggs.

Sara Buenfeld

10 + 40 min · 4

Ingredients

• 3 g Finely chopped
• 300 g Torn into strips
• 280 g 5 large eggs
• 225 g Squeezed and finely chopped
• 300 g Cheese, cottage, low fat
• 100 g Raw cherry tomatoes
• 15 g Reduced-fat Parmesan cheese
• 0.5 g Ground nutmeg
• 0.5 g Ground black pepper

Preparation

1. Wilt the spinach in a hot pan for 1–2 minutes, then drain and squeeze out excess water before adding it to the eggs. Heat oven to 190°C/170°C 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.
3. Bake for 40 minutes, until set in the centre and slightly puffed. Cut into wedges and serve hot or cold. Store in the refrigerator for 3–4 days.