Make-Ahead Veggie & Cottage Cheese Frittata

Ingredients:
ÔÇó 10 large eggs
ÔÇó 1 cup low-fat cottage cheese (about 225g)
ÔÇó 1 cup cherry tomatoes, halved
ÔÇó 2 cups fresh spinach (roughly chopped)
ÔÇó 4 spring onions, sliced
ÔÇó 1 tbsp olive oil or cooking spray
ÔÇó Salt & pepper to taste
ÔÇó Optional: pinch of chilli flakes or dried herbs (oregano, basil)

Instructions:
1. Preheat oven to 180┬░C (350┬░F).
2. In a large bowl, whisk the eggs until well mixed. Stir in the cottage cheese, salt, pepper, and any optional herbs.
3. In an oven-safe skillet or baking dish, heat olive oil over medium heat. Add spring onions and saut├® for 2-3 minutes until slightly softened.
4. Add spinach and cook for another 1-2 minutes until just wilted.
5. Turn off the heat, add cherry tomatoes, and pour the egg mixture evenly over the veggies.
6. Gently stir to distribute ingredients, then transfer to oven.
7. Bake for 25-30 minutes, or until the center is just set and the top is slightly golden.
8. Let it cool slightly before slicing. Store in the fridge for up to 4 days.

Nutrition (Per Serving – based on 6 slices):
Nutrient Amount (approx.)
Calories 180 kcal
Protein 17g
Carbs 4g
Fat 10g
Fiber 1g
Macros may vary slightly depending on the exact brand of cottage cheese used.