Vegetable frittata

Kids in the kitchen will rise to the challenge with our quick and easy vegetable frittata.

Ingredients:

• Olive oil spray
• 200g sweet potato, peeled, cut into 1cm pieces
• 120g green round beans, trimmed, halved
• 80g (1/2 cup) frozen peas
• 1 shallot, trimmed, thinly sliced
• 125ml (1/2 cup) low-fat milk
• 4 eggs, lightly whisked
• 60g (1/4 cup) low-fat cottage cheese
• 35g (1/3 cup)Coarsely grated cheddar

Method:

1. Preheat grill on medium-high.
2. Spray a 20cm (base measurement) non-stick ovenproof frying pan with oil. Heat over medium heat. Cook sweet potato, stirring, for 3-4 minutes or until slightly softened.
3. Add beans. Cook, stirring, for 1 minute.
4. Add peas and cook for a further minute or until beans and peas are tender.
5. Stir in the shallot and season with salt and pepper.
6. Whisk milk, egg and cottage cheese in a jug. Pour over vegetables.
7. Tilt to evenly distribute egg.
8. Reduce heat to medium-low and cook for 8 minutes or until almost set.
9. Top with the cheddar. Cook under grill for 3-5 minutes or until golden.