Home#theuglies Cottage Cheese Frittatas

Cottage Cheese Frittatas

Comments : 2 Posted in : #theuglies, C4K Bariatric Kitchen, Gluten Free, High Protein, Lunchbox: Savoury, Main Meal, Quiche, Side Dish: Other, Snack: Savoury, Uncategorized, Vegetarian on by : C4Kkitchen

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Cottage Cheese Frittata

Makes: 9

Frittata

Ingredients:

  • 3/4 cup butternut pumpkin, chopped in 1/2cm cubes
  • 1/2 cup shredded baby spinach
  • 1/2 cup mushrooms, thinly sliced and roughly chopped
  • 1/2 cup cherry tomatoes, diced
  • 3 garlic cloves, finely diced
  • 1 cup low fat cottage cheese
  • 1/4 cup grated parmesan cheese
  • 4 large or 6 small eggs, lightly beaten

Method:

  • Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper
  • Spread the diced pumpkin over the tray and lightly spray with cooking spray
  • Roast the pumpkin for 15 minutes
  • While the pumpkin is roasting prepared the remaining ingredients
  • In a mixing bowl combine all the vegetables, garlic, cottage cheese and parmesan
  • Add in the lightly beaten eggs and stir until well combined
  • Evenly spread the mixture into silicon muffin trays that have been sprayed with cooking spray
  • Cook in the preheated oven for 30 minutes
  • Allow to cool in the muffin tray for 10 minutes
  • Pop the frittatas out of the silicon cases and allow to cool on a wire rack

Nutritional Information per serve:

  • Calories: 89.5
  • Total Fat: 3.7g
  • Cholesterol: 118.9mg
  • Sodium: 195.6mg
  • Total Carbs: 3.2g
  • Dietary Fibre: 0.6g
  • Protein: 8.7g

Recipe Notes:

  • Store in an airtight container in the fridge for a maximum of five (5) days
  • This recipe is freezer friendly.  For best results individually wrap in plastic wrap to be consumed within 3 months

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Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

 

 

2s COMMENTS

2 thoughts

  • Jen
    December 31, 2017 at 8:37 pm

    Hi Holly,
    I just wanted to thank you for all your amazing recipes! I am only two weeks post op and so sick of soups! So to distract myself I printed a heap of your recipes and will put them into a folder for future reference.
    Thank you again for sharing!
    Jen

    • January 3, 2018 at 6:48 pm

      Awww thanks so much Jen!! Happy new year to you and I hope your recovery is going well xxx