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


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


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.