Cottage cheese and sage frittata

Photographer: Steve Brown

Loaded with vegies, sage and a creamy mix of cottage cheese and Greek yoghurt, this protein-packed frittata is a light yet satisfying meal any time of day.

Serves: 4

Time to make: 50 mins

Ingredients

More weights & measures

1 tablespoon olive oil
1 brown onion, chopped
1 small red capsicum, chopped
1 small green capsicum, chopped
2 cups spinach leaves
2 tablespoon fresh sage leaves, finely chopped
8 eggs, whisked
½ cup soy milk
1¼ cups cottage cheese
½ cup reduced-fat Greek yoghurt
Fresh parsley leaves, to garnish (optional)

Instructions

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1 Preheat oven to 170°C fan-forced. Line a round 27cm baking dish with baking paper.

2 Heat oil in a frying pan over medium heat. Cook onion and capsicum for 6 minutes. Add spinach and sage leaves and cook for two minutes, until spinach is wilted and onion is lightly browned. Transfer to a mixing bowl and cool slightly.

3 To the cooled vegetables, add eggs, milk and cottage cheese. Mix to combine.

4 Pour the batter into the prepared dish. Bake for 35-40 minutes until golden brown.

5 Slice into pieces and serve with yoghurt, garnished with parsley leaves, if using.

HFG tip

Reheat leftovers in a frying pan over low heat, or the microwave if you’re in a hurry.

Nutrition Info (per serve)

Calories 360 cal

Kilojoules 1500 kJ

Protein 30 g

Total fat 30 g

Saturated fat 6.5 g

Carbohydrates 12 g

Sugar 12 g

Dietary fibre 3.6 g

Sodium 440 mg

Calcium 210 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.