A balanced, omelette-like dish of protein-rich eggs baked with cheese, garlic, tomatoes, peppers and spinach
Prep:10 mins
Serves 4
5 large eggs300g tub low-fat natural cottage cheese1 garlic clove, finely chopped15g finely grated parmesan (or vegetarian alternative)225g frozen leaf spinach, thawed, squeezed and finely chopped2 roasted red peppers (not in oil), torn into stripsgenerous grating of nutmeg100g whole cherry tomato
STEP 1Heat oven to 190C/170C fan/gas 5. Line a 20cm sandwich tin with a single sheet of baking parchment if your tin has a loose bottom.STEP 2Beat the eggs in a large bowl with the cottage cheese, garlic, half the Parmesan, the spinach, peppers, nutmeg and some black pepper. Tip into the tin, top with the tomatoes and sprinkle with the remaining Parmesan. Bake for 40 mins until set all the way through and starting to puff up. Cut into wedges and serve hot or cold. Will keep for 3-4 days in the fridge.
