Preparation time: 5 – 8 minutes
Cooking time: anywhere from 40 mins to 2 hrs. Cooking time and temperature will be dependent on type of oven used.
Serves: 6
Ingredients:
1 cup low-fat cottage cheese
6 whole eggs
12 egg whites (separated from yolk) – or 1½ cups of liquid egg whites
1 tablespoon mixed herbs (fresh or dried)
2 cups of diced baby beetroots (canned) or fresh beetroots - peeled
2 cups Qld blue pumpkin – cubed (can use other varieties of pumpkin)
2 large handfuls of silver beet (include the stem) – finely chopped.
½ cup button mushrooms – sliced.
1 medium zucchini – thinly sliced
black pepper to season
canola oil spray
*optional - 2 tbls light mozzarella cheese to sprinkle on top
Method:
Set oven temperature – 180-200°C/ 356 – 392°F. Spray a large casserole / baking dish with oil to attempt minimal sticking (good luck with that!). I use a 22cm diameter 6.5cm deep glass casserole dish.
Suggestion: Alternately – to prevent sticking line your dish with a layer of greaseproof paper.
In dish, layer chopped vegetables alternately until all ingredients are used. Begin with beetroot, then silverbeet, pumpkin, then mushrooms, then more silverbeet.
Together blend cottage cheese, whole eggs and egg whites, mixed herbs and black pepper using either a blender or your Magic Bullet – but note - you will need to tip the blend egg mix into a mixing bowl to make sure herbs and pepper is displaced evenly throughout the egg mix. They tend to sit on the bottom of the blender or bullet.
Slowly pour over veggies in dish. Top with thinly sliced zucchini and place in oven.
Note: Set timer to buzz around 20-30 mins prior to frittata being fully cooked, so can sprinkle on Mozzarella cheese.
Extra tip bit - I've tried one using curry powder instead of mixed herbs and it ROCKS! Brings out the sweetness in the pumpkin!
