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Broccoli, salmon and cottage cheese frittata recipe
Broccoli, salmon and cottage cheese frittata recipe
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Delicious frittata with smoked salmon, cottage cheese, and sweet potato - ideal for any meal. Leftovers stay fresh in a container for 3 days for easy meal prep.
Ingredients:
  • 1 red onion, finely chopped
  • 300g sweet potato, peeled, coarsely grated
  • 250g broccoli, cut into florets
  • 9 eggs
  • 40.00 ml chopped fresh continental parsley leaves
  • 150g baby spinach
  • 250g (1 cup) reduced-fat cottage cheese
  • 75g smoked salmon slices, chopped
  • 250g cherry tomatoes, halved
Instructions:
  • Preheat the oven to 180C/160C fan forced. In a large ovenproof frying pan over medium heat, heat oil. Add onion and cook, stirring, for 3-4 minutes until it begins to soften. Add sweet potato and stir for 5 minutes until it is just tender. Allow the mixture to cool slightly in the pan.
  • Steam the broccoli over boiling water for 2-3 minutes until tender. Refresh in cold water, drain, and coarsely chop.
  • In a large bowl, combine eggs and fresh parsley. Pour mixture into the sweet potato mixture in the frying pan. Gently fold in broccoli and the majority of the spinach. Sprinkle with cheese and salmon. Season generously with pepper.
  • 1. Bake for 30-40 minutes or until beautifully golden, puffed, and firm to the touch. Allow to cool for 5 minutes. Garnish with tomato and remaining spinach, season to taste, and serve.

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