Mushroom, Onion & Tomato Frittata

(Another great recipe from Kek.... she's quite the kitchen goddess it seems.)

Serves 4

12oz of butternut squash, cut into 2 inch cubes, then thinly sliced
1 tbs olive oil
4 whole eggs
8 egg whites
1/2 cup skim milk
1/2 cup quark or low fat cottage cheese
2 tbs grated parmesan cheese
1 cup sliced mushrooms
1 small onion, finely diced (or use leek)
1 medium tomato, thinly sliced
1 tsp minced garlic
1-2 tbs chopped fresh basil
Black pepper

Place pumpkin slices on a tray lined with baking paper, drizzle olive oil over and roast for 15-20 minutes or until soft.

Spray a non-stick pan with cooking spray and fry the onion and garlic till onion is soft. (Hint - if your onion tends to burn before it's cooked through, keep the heat low, add a small amount of water and put a lid on the pan - check and stir regularly.) Add the mushrooms and cook for a few minutes.

Place eggs in a bowl. Blend the milk and cottage cheese together till smooth, add to the eggs and whisk till well mixed. Add parmesan, pepper, garlic and basil, stir through.

Spread the onion and mushroom mix, tomato and pumpkin in layers in an ovenproof dish and pour the egg mixture over. Bake at 160 degrees for about 20-30 minutes until cooked in the centre. Cut into 4 squares, serve with salad or cooked veggies.