Kabocha Squash Frittata with Greek Yogurt

Ingredients

• 600 g kabocha squash, peeled & cubed small (1–2 cm)
• 150 g onion, diced
• 200 g low-fat cottage cheese
• 6 whole eggs
• 400 ml egg whites
• 40 g parmesan cheese
• 1 tsp olive oil, ½ for baking onion & squash, ½ to grease glass dish
• salt & pepper, to taste
• 40 g non fat greek yogurt

Steps

1. Preheat oven to 400°F (200°C).

2. Toss squash & onion with ½ tsp olive oil, salt, and pepper. Spread on a baking tray and roast until soft and slightly golden.

   25 min

3. Blend cottage cheese until smooth.

4. Whisk eggs in a large bowl, then stir in blended cottage cheese, half the parm, and seasonings.

5. Lightly grease a glass baking dish with the remaining ½ tsp oil.

6. Add roasted squash and onion to the dish. Pour the egg and cottage cheese mixture over top and gently stir to combine.

7. Bake at 375°F (190°C) until the center is set and edges are golden. Halfway through, top with the rest of the parm for a cheesy golden top.

   38 min

8. Let cool slightly before slicing into 4 portions. Top a slice with 40g yogurt.