PUMPKIN FRITTATA - CALORIES:320 / P:33g F:13g C:21g

INGREDIENTS:

600g - kabocha pumpkin (squash), peeled & cubed small (1–2 cm)
150g - Brown Onion, diced
200g - Low-fat cottage cheese
400g - Egg Whites
6 - Whole Eggs
40g - Parmigiano Reggiano Cheese
1 tsp Avocado Oil (½ for baking onion & squash, ½ to grease glass dish)
Salt & Pepper to taste

METHOD:

Preheat oven to 400°F (200°C).

Toss pumpkin & onion with ½ tsp olive oil, salt, and pepper. spread on a baking tray and roast 20–30 min, until soft and slightly golden.

Blend cottage cheese until smooth.

Whisk eggs in a large bowl, then stir in blended cottage cheese, half parmesan cheese and seasonings.

Lightly grease a glass baking dish with the remaining ½ tsp oil.

Add roasted squash and onion to the dish. pour the egg and cottage cheese mix over top and gently stir to combine.

Bake at 375°F (190°C) for 35–40 min, until the center is set and edges are golden. Halfway through, top with the rest of cheese for a cheesy golden top.

Let cool slightly before slicing into 4 portions.

Optional….. Add Greek yogurt or Thai light sweet chilli sauce before enjoying.

MACROS PER SERVE

CALORIES:320

P:33g F:13g C:21g

MAKES 4 SERVES