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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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.
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.
Reheat leftovers in a frying pan over low heat, or the microwave if you’re in a hurry.
Calories 360 cal
Kilojoules 1500 kJ
Total fat 30 g
Saturated fat 6.5 g
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