Broccoli, salmon and cottage cheese frittata

 

20 Min Prep    /    50 Min Cook    /    6 Serving

Ingredients : 

1 tbsp extra virgin olive oil

1 red onion, finely chopped

300g sweet potato, peeled, coarsely grated

250g broccoli, cut into florets

9 eggs

2 tbsp chopped fresh continental parsley leaves

150g baby spinach

250g (1 cup) reduced-fat cottage cheese

75g smoked salmon slices, chopped

250g cherry tomatoes, halved

Method Steps : 

Preheat oven to 180C/160C fan forced. Heat oil in a large ovenproof frying pan over medium heat. Add onion. Cook, stirring, for 3-4 minutes or until begins to soften. Add sweet potato. Stir for 5 minutes or until sweet potato is just tender. Set aside in pan to cool slightly.

Meanwhile, cook the broccoli in a steamer basket over a saucepan of boiling water for 2-3 minutes or until tender. Refresh under cold running water. Drain well then coarsely chop.

Whisk together eggs and parsley in a large bowl. Add to sweet potato mixture in frying pan. Stir in broccoli and most of the spinach. Top with cheese and salmon. Season with pepper.

Bake for 30-40 minutes or until golden, puffed and firm when lightly touched. Set aside for 5 minutes to cool slightly. Top with tomato and remaining spinach. Season and serve.

Recette de cuisine