Here I’ve done away with pastry, instead turning a wholemeal wrap into a super quick-and-easy quiche base. Eggs and cottage cheese provide a wonderful protein-rich base, filled with tomato, red pepper, spring onion, spinach and herbs and topped off with mozzarella. So fresh, so full of flavour – an easy lunch that also makes great leftovers.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 200°C (180°C fan)/400°F/gas 6. Spray a small ovenproof dish with a light mist of olive oil to stop the ingredients sticking, then line it with the wrap.
Step 2
Crack in the eggs and add in the cottage cheese. Mix together really well (don’t worry, any lumps in the cottage cheese will melt during cooking). Add in the veg and fresh herbs and sprinkle over the cheese (or nutritional yeast if using) and season well.
Step 3
Cook for 20–25 minutes or until brown on top and cooked all the way through. Remove from the oven, allow to cool slightly and then cut in half. Serve with mixed salad leaves, sliced avocado and sugar snap peas.