Roast pepper, zucchini and mushroom frittata

Ingredients

1 red capsicum

1 tsp olive oil

4 large flat mushrooms, diced

1 zucchini, diced

8 eggs

125ml milk

250g cottage cheese

1 tsp turmeric

1 tsp paprika

1 tsp cumin

100g cheddar cheese, grated

Method

2. Place the capsicum on a baking tray and roast for 25 minutes. Skin may become black in parts, this is okay. Remove the capsicum from the oven and place in a bowl or iced water for 2 minutes.

3. Drain the capsicum and remove the skin, stalk and seeds. Roughly chop the remaining flesh and set aside.

4. Grease a 20cm square inch baking tin and reduce oven temperature to 190C/375F.

5. In a frypan, heat the olive oil and add mushrooms and zucchini. Saute until soft, then drain on paper towel and set aside.

6. In a large bowl, beat the eggs, milk cottage cheese, turmeric, paprika and cumin.

7. Scatter the zucchini, mushrooms and capsicum into the baking tin, then pour in the egg mixture.

8. Sprinkle cheese over the mixture and place in the oven for 30-35 minutes until set and golden.

9. Remove the frittata from the oven and slice into 4 serves.

Nutritional Information

Per serve: 1405kj (336 cal) – 32.2g protein – 17.2g fat – 6.8g saturated fat – 9.6g carbohydrates – 9.2g sugars – 3.2g dietary fibre – 518g sodium – 380mg calcium