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Healthy frittata recipe
Healthy frittata recipe
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Delicious frittata with pumpkin, broccoli, and light dairy - perfect for quick, healthy dinners using fridge leftovers.
Ingredients:
  • 700g butternut pumpkin, peeled, cut into cubes
  • 1 large red onion, cut into thin wedges
  • 250g broccoli, cut into florets
  • 8 eggs
  • 130g (1/2 cup) cottage cheese
  • 60ml (1/4 cup) reduced-fat milk
  • 62.50 ml fresh basil, chopped
  • 100g baby spinach, coarsely chopped
  • 40.00 ml finely grated parmesan
  • Salad leaves, to serve (optional)
Instructions:
  • Preheat your oven to 200C/180C fan forced. Line a 17 x 27cm slice pan with baking paper. Then, line a baking tray with baking paper, place pumpkin on it, lightly spray with oil, and roast for 15 minutes. Next, add the onion to the tray and roast for an additional 15-20 minutes until the vegetables are golden.
  • Steam the broccoli until tender for 2 minutes. Drain and rinse under cold water, then chop coarsely. In a large bowl, whisk together eggs, cottage cheese, and milk. Add pumpkin, onion, broccoli, herbs, and spinach. Mix well and season to taste.
  • Lower the oven temperature to 180C/160C fan forced. Pour the egg mixture into the prepared slice pan, evenly arrange the vegetables, and sprinkle with Parmesan. Bake for 25-30 minutes or until golden and puffed. Serve with salad leaves, if desired.

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