Vegetable frittata with wild pink salmon – John West Ireland

Ingredients

• 2 courgettes, halved lengthways, then sliced
• ½ an onion, chopped
• 1 red pepper, deseeded and chopped
• Cooking spray
• Salt and black pepper
• 1 large garlic clove, crushed
• 6 large eggs
• 3 tbsp low fat cottage cheese
• 50g reduced-fat Mozzarella, grated
• 10 cherry tomatoes, halved
• 1 x 213g tin of John West Pink Salmon, flaked
• 1 tbsp fresh sun-dried tomato pesto, plus extra to serve
• Mixed leaves