1/2 cup bread crumbs
1 teaspoon powdered garlic
1/4 cup chopped fine chives
2 zucchini (spiralised)
6 free range eggs
1/2 cup cottage cheese
pinch of salt
1 tablespoon Cobram Estate® extra-virgin olive oil (full flavoured three drop – for a lighter taste use one or two drop variety)
1/4 cup torn basil leaves

Heat oven to 180C

Press bread crumbs down in the base of a pie dish

Place in oven for 10 minutes or until golden – press down again

Lightly blanch zucchini in boiled water add salt and drain extremely well on paper towel

In a bowl add zucchini, olive oil, chives, cottage cheese, garlic powder and bay leaves, mix through so ingredients are evenly distributed

Place in the pie dish and flatten down

Beat eggs and pour over the top

Bake for 20-30 minutes until golden on top and the frittata bounces back on touch

Serve with wilted baby spinach (low fibre) and crusty white roll

*Add 2 grams extra for roll (fibre).

Per Serving

Fibers (g):	3g

Basil Zoodle Frittata (67 )