Ingredients:

  • 1 pint (473ml) cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 (16 ounce/450g) container full-fat cottage cheese
  • 2 large eggs
  • 2 tablespoons chopped fresh basil, plus extra for garnish
  • Sliced mushrooms (optional)
  • Spinach (optional)
  • Bell peppers (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In the oven-safe skillet, combine halved cherry tomatoes, minced garlic, olive oil, red pepper flakes (if using), salt, and pepper. Toss to coat.
  3. Bake for 15-20 minutes, or until the tomatoes are softened and starting to burst.
  4. While the tomatoes are baking, in a mixing bowl, whisk together cottage cheese and eggs until smooth. Season with salt and pepper to taste. Stir in chopped fresh basil.
  5. Carefully remove the skillet from the oven. Pour the cottage cheese mixture over the baked tomatoes, spreading evenly. If including other vegetables, add them now.
  6. Return the skillet to the oven and bake for another 10-15 minutes, or until the cottage cheese mixture is set and lightly golden brown on top. Check for a slight jiggle in the center.
  7. Let the bake rest for a few minutes before serving. Garnish with extra fresh basil and a drizzle of olive oil.