Servings: 4 | Total time: 50 mins
Nutritional information: (average serve)
- Calories: 256
- Protein: 19g
- Carbs: 12.8g Sugars: 6.4g
- Fat total: 15.2g | Sat Fat: 4.1g
Ingredients:
300g Broccoli, cut into small florets
1 tbsp extra virgin olive oil
2 zucchini, finely grated
4 spring onion, thinly sliced
1 garlic clove, crushed
150g baby spinach
8 eggs
125g (1/2 cup) cottage cheese
60ml (1/4 cup) unsweetened almond or skim milk
250g cherry tomatoes, halved
Method
Step 1
Preheat oven to 180°C/160°C fan forced. Line the base and sides of a 16 x 26cm slice pan with baking paper.
Step 2
Cook the broccoli in a steamer basket over a saucepan of boiling water for 2 minutes or until tender crisp. Drain. Set aside to cool slightly.
Step 3
Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add the zucchini, shallot and garlic. Cook, stirring, for 3-4 minutes or until softened. Add half the spinach. Remove pan from heat. Stir until spinach is just wilted. Transfer mixture to a bowl to cool.
Step 4
Combine eggs, cottage cheese and milk in a large bowl. Whisk until well combined. Stir in zucchini mixture and broccoli. Season.
Step 5
Transfer mixture to prepared pan. Top with half the tomato, cut side-up. Bake for 25 minutes or until golden. Serve with the remaining spinach and tomato on the side.