Directions
- 1Preheat the oven to 180°C.
- 2Toss the tomatoes with olive oil, salt, and pepper.
- 3Roast the seasoned tomatoes for 15–20 minutes until softened.
- 4Crack the eggs into a bowl and season them.
- 5Add the cottage cheese and basil to the eggs.
- 6Whisk the egg mixture until well combined.
- 7Pour the egg mixture over the roasted tomatoes.
- 8Sprinkle with the crushed feta.
- 9Bake at 180°C for around 20 minutes, until golden and set.
- 10Leave to cool slightly, then slice into 4 equal portions.
- 11Toast the muffins.
- 12Spread the toasted muffins with pesto.
- 13Layer with the frittata, mozzarella, and the muffin tops.
- 14Wrap each muffin in baking paper.
- 15Store the wrapped muffins in the fridge until ready to eat.
Ingredients
- 4 muffins
- 8 eggs
- 250 g tomatoes
- 1 tsp olive oil
- Fresh basil
- 100 g cottage cheese 0% fat
- 100 g feta
- 40 g low fat pesto
- 4 slices mozzarella
Equipment
ovenbowlbaking papermicrowave
Tips
- When ready to eat, microwave for 2 minutes or enjoy cold.
- Store in the fridge for up to 3 days.
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