Zucchini and cottage cheese frittata
Dinner is sorted.
Perfect for the whole family.
Ingredients
• 3-4 zucchinis, thinly sliced lengthways
• 500g cottage cheese
• 2 tblsps capers, drained, rinsed and chopped
• 2 tsps fresh thyme leaves
• 8 free-range eggs
Method
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Preheat the oven to 160°C. Grease a shallow 10-cup capacity baking dish with cooking spray. Arrange half the zucchini slices into base of dish and dollop over the cottage cheese. Sprinkle with capers, thyme and cracked black pepper.
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Whisk the eggs in a bowl and pour into the baking dish. Arrange remaining zucchini slices over the top and lightly season with pepper.
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Bake for 30-40 minutes or until egg is set and top is lightly golden. Garnish with thyme sprigs. Serve with a mixed green salad and crusty bread if desired.
