5 large eggs
300 g tub low-fat natural cottage cheese
1 garlic clove, finely chopped
15 g grated Parmesan (or vegetarian alternative)
225 g frozen leaf spinach, thawed, squeezed and finely chopped
2 canned fire-roasted capsicum strips, not in oil
generous amount of freshly grated nutmeg
100 g whole cherry tomatoes
- Heat oven to 190C fan. Line a 20cm sandwich tin with a single sheet of baking parchment if your tin has a loose bottom.
- Beat the eggs in a large bowl with the cottage cheese, garlic, half the Parmesan, the spinach, capsicums, nutmeg and some black pepper. Tip into the tin, top with the tomatoes and sprinkle with the remaining Parmesan. Bake for 40 mins until set all the way through and starting to puff up. Cut into wedges and serve hot or cold. Will keep for 3-4 days in the fridge.