Description

This Spinach & Pepper Frittata is a healthy and flavorful dish perfect for any meal of the day. Packed with protein-rich eggs and cottage cheese, combined with nutritious spinach, sweet roasted peppers, and cherry tomatoes, this baked frittata offers a delightful blend of textures and tastes. It’s an easy-to-make, oven-baked recipe ideal for sharing or meal prep, served hot or cold.

Ingredients

Scale

Egg Mixture

5 large eggs
300g tub low-fat natural cottage cheese
1 garlic clove, finely chopped
15g finely grated Parmesan (or vegetarian alternative)
225g frozen leaf spinach, thawed, squeezed and finely chopped
2 roasted red peppers (not in oil), torn into strips
Generous grating of nutmeg
Black pepper, to taste

Topping

100g whole cherry tomatoes
Remaining Parmesan, for sprinkling

Instructions

Preheat the oven: Set your oven to 190°C (170°C fan) or gas mark 5. Prepare a 20cm sandwich tin by lining it with a single sheet of baking parchment, especially if your tin has a loose bottom to prevent sticking.
Prepare the egg mixture: In a large mixing bowl, beat the eggs together with the low-fat cottage cheese until blended. Add the finely chopped garlic, half of the grated Parmesan, the thawed and chopped spinach, torn roasted red peppers, a generous grating of nutmeg, and some black pepper. Mix thoroughly to combine all ingredients evenly.
Fill the tin: Pour the combined mixture into the prepared baking tin, spreading it out evenly. Arrange the whole cherry tomatoes on top of the mixture, then sprinkle the remaining Parmesan cheese evenly over the surface.
Bake the frittata: Place the tin in the oven and bake for 40 minutes, or until the frittata is fully set throughout and starts to puff up slightly. The edges should be firm and lightly golden.
Serve and store: Remove from the oven, allow to cool slightly, then cut into wedges. Serve hot as a comforting meal or cold as a convenient snack. The frittata can be stored in the refrigerator for 3 to 4 days, making it ideal for meal prep.

Notes

You can substitute Parmesan with a vegetarian alternative if preferred.
Ensure the spinach is well squeezed to avoid excess moisture in the frittata.
The frittata can be enjoyed warm or cold, making it versatile for different meals or packed lunches.
If you prefer a richer flavor, try adding a splash of milk or cream to the egg mixture.
Use fresh roasted peppers or jarred but drained to avoid extra oil.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: Western/European

Keywords: spinach frittata, baked eggs, healthy breakfast, low-fat recipe, vegetarian frittata, cottage cheese frittata, easy oven meals