Top Tip:
Customise this frittata recipe to suit whatever vegetables you’ve got available! Courgettes, peppers, broccoli and leeks are FoodCycle’s top picks!
102
102
Serves:
133
g
potatoes (peeled and diced)
266
g
mixed vegetables (chopped)
1
onion(s) (peeled and diced)
8
eggs
120
g
cottage cheese
1
handful(s) of fresh parsley
Equipment needed: Oven, hob, saucepan & roasting tray
Preheat your oven to 180°C fan/200°C non fan/gas mark 4.
Cook the potatoes in salted water until just soft. Drain and set aside.
Heat some oil in a large frying pan and add the onion. Cook for 5 minutes and then add your vegetables. Cook until the vegetables are softened.
Lightly oil a roasting tray(s). Add the vegetables, spreading them evenly over the bottom of the tray(s).
Whisk the eggs, cottage cheese and parsley together. Add salt and pepper to season.
Pour the egg mix over the vegetables. Bake for around 30-40 minutes or until the egg is set.
Customise this frittata recipe to suit whatever vegetables you’ve got available! Courgettes, peppers, broccoli and leeks are FoodCycle’s top picks!
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook