Winter leaf salad
Salads work in both summer and winter. This rustic colder-weather mix contains fennel, apple, dill and a honey, mustard and poppy seed dressing
Spinach & pepper frittata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 5 large eggs
- 300g tub low-fat natural cottage cheese
- 1 garlic clovefinely chopped
- 15g finely grated parmesan(or vegetarian alternative)
- 225g frozen leaf spinachthawed, squeezed and finely chopped
- 2 roasted red peppers(not in oil), torn into strips
- generous grating of nutmeg
- 100g whole cherry tomato
Nutrition: per serving
- kcal198low
- fat10g
- saturates4g
- carbs5g
- sugars4g
- fibre2g
- protein22g
- salt1g
Method
step 1
Heat 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 2
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.
