Protein packed veggie option, and will last for a decent while in the fridge!
22 grams of protein in each serving!!
Ingredients
5 large eggs
300g tub low-fat natural cottage cheese
1 garlic clove, finely chopped
15g finely grated Parmesan
225g frozen leaf spinach, thawed, squeezed and finely chopped
2 roasted red pepper (not in oil), torn into strips
Generous grating of nutmeg
100g whole cherry tomato
Method
Heat oven to 190C/170C fan/gas 5. Line a 20cm sandwich tin with a single sheet of baking paper if your tin has a loose bottom.
Beat 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.
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