A herb packed frittata that's low in calories but full of flavour. Serve cold for breakfast or with a light salad for lunch. Add a couple of tablespoons of crumbled low-fat feta cheese or grated Parmesan if desired. You will need a 23cm (9inch) oven safe frying pan or skillet.
70g| 2.5oz spinach or cavolo nerostems removed, finely chopped
2leeksfinely chopped
5spring onions (scallions)scallions finely sliced
1small bunch fresh dillfinely chopped (reserve some leaves to garnish)
2tbspfresh flat leaf parsleyfinely chopped
2garlic clovesminced
1tsponion granulesoptional
salt and freshly ground pepper
cooking spray or olive oil to cook
Instructions
Preheat the grill (broiler) to medium hot (about 180C/350F).
Spray a 23cm (9inch) non-stick frying pan with cooking spray. Cook the leeks, spring onions and garlic over medium-low heat for 5 minutes.
Stir in the spinach/cavolo nero, dilll and parsley and cook for a further 5 minutes, or until softened. Transfer to a bowl and set aside.
Beat the eggs with 150g (5.3oz) of the cottage cheese in a large bowl. Add the onion granules and season generously with salt and pepper. Mix together.
Clean the frying pan and mist with oil. Scatter about half of the leek/kale mixture on the pan and then add a few strips of smoked salmon.
Spoon some of the beaten egg over the top and shake the pan so the egg covers all the ingredients.
Start cooking the frittata over low heat and then layer the remaining vegetables and salmon over the top.
Add the rest of the egg and top with spoonfuls of the reserved cottage cheese. Season with pepper and scatter with some dill fronds.
Cook for 8-10 minutes or until the the frittata is almost set with a wobble in the middle.
Transfer under the grill and cook for 6-7 minutes or until the mixture is set and golden brown.