Vegetable Frittata- IGA Tasmania

Ingredients

• 8 eggs
• 1/4 cup light sour cream
• 200g cottage cheese
• 1 cup marinated artichoke hearts, cut into 4
• 1 spring onion, chopped
• 1 cup broccoli, cut into small florets
• 1 cup baby spinach, blanched, squeezing out excess liquid
• 4 basil leaves
• Preheat the oven to 190C.
• Whisk the eggs, cottage cheese and sour cream. Season with salt and pepper.
• Oil a baking dish and pour half of the egg mix into the base. Add the artichoke, spinach, spring onion, broccoli and basil, then pour the remaining egg mixture on top.
• Bake for 30-40 minutes or until the centre is puffed and the tops are golden.