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Cottage cheese and leek Frittata

Ashleigh Butler
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Ingredients
  

  • 1/2 leek finely sliced, white section only
  • 8 eggs
  • 1/2 cup cottage cheese
  • 1 carrot grated or any other grated vegetables
  • 1/4 cup bone broth or stock of choice
  • 1/4 cup grated parmesan
  • olive oil
  • salt

Instructions
 

  • Saute leek with a pinch of salt and a glug of olive oil for about 3 minutes until they have softened. Set aside.
  • In a large bowl, combine the eggs and the cottage cheese and whisk well, removing any big clumps of the cottage cheese. Add the remaining ingredients leaving out  the parmesan cheese for now.
  • Lightly grease a  20-25cm, 5cm deep (roughly) oven-proof tin or dish. Pour the mixture into the tin and sprinkle the parmesan cheese on top and bake for roughly 30 minutes at 180 degrees or until the frittata is set on top and it's lovely and golden.

Notes

This will keep for up to 3 days in the fridge. Or up to two months in the freezer.
Tried this recipe?Let us know how it was!