Rice and vege frittata

Instructions

1 Preheat oven to 180°C. If using frozen vegetables, defrost then drain excess water. Crumb feta (or grate edam).

2 In a large mixing bowl beat eggs until fluffy. Add rice and cottage cheese and mix well, breaking up any clumps of rice.

3 Transfer frittata mixture to a lightly greased shallow ovenproof dish. Bake for 45 minutes. Remove from oven and rest for 15 minutes before cutting. Store cooled frittata in the fridge or freezer and pack in the lunchbox with a chiller pad.