Spinach & pepper frittata

Recipe Name: Spinach & pepper frittata
Food Element: 5 large eggs 300g tub low-fat natural cottage cheese 1 garlic clove, finely chopped 15g finely grated Parmesan (or vegetarian every second) 225g deadened leaf spinach, thawed, squeezed and finely chopped 2 roasted red peppers (not in oil), torn into strips generous infuriating of nutmeg 100g merge cherry tomatoes	Cooking Process: Heat oven to 190C/170C devotee/gas 5. Line a 20cm sandwich tin as soon as a single sheet of baking parchment if your tin has a loose bottom. Beat the eggs in a large bowl back the cottage cheese, garlic, half the Parmesan, the spinach, peppers, nutmeg and some black pepper. Tip into the tin, intensity between the tomatoes and sprinkle as soon as the enduring Parmesan. Bake for 40 mins until set all the way through and starting to serve occurring. Cut into wedges and assist hot or cool. Will preserve for 3-4 days in the fridge.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe.