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Ingredients
- 4 tsp. olive oil
- 1 red onion, diced
- 1 zucchini, finely chopped
- salt & pepper
- 1 tsp. garlic granules
- 1 tsp. Herbs de Provence
- 6 eggs
- 4 tbsp. cottage cheese
- 2 tbsp. fresh parsley, chopped
- ½ cup (30g) sun-dried tomatoes, chopped
- 1 cup (115g) feta cheese, crumbled
- 2 tbsp. Parmesan cheese, grated
- ½ red onion, sliced, to garnish
Prep Time:
15
Minutes
Directions
Cook Time:
40
Minutes
- Preheat the oven to 350°F (180°C) and grease a pie dish with 1 teaspoon of olive oil.
- Heat the remaining 3 teaspoons of olive oil in a pan over a medium-high heat and sauté the red onion and zucchini for 3-4 minutes. Season with salt and pepper and add in the garlic granules and herbs. Stir through and continue to cook for a further 3-4 minutes until soft, then set aside to cool slightly.
- Break the eggs into a large bowl and add the cottage cheese, whisk until combined. Next stir through the parsley, sun-dried tomatoes and cooked vegetables.
- Transfer the mixture to the earlier prepared dish. Sprinkle over the crumbled feta cheese and Parmesan and garnish with sliced red onion.
- Place the dish in the hot oven and bake for 40 minutes or until set.
- Once baked, set aside to cool for 5 minutes before slicing and serving.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
