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Basil Zoodle Frittata

Ingredients

Ingredients

1/4 cup linseed meal
1/4 cup almond meal
2 peeled and crushed garlic cloves
1/2 peeled, chopped red onion
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

Basil Zoodle Frittata Directions

Heat oven to 180C

Mix linseed and almond meal and press the ingredients 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, onion, cottage cheese, garlic 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 steamed greens and crusty wholemeal wholegrain roll 

Recipe notes

*Add 5 grams extra for roll (fibre).

Nutrition facts

Per Serving

Fibers (g): 4g