A gluten free option perfect for weekend brunches or midweek lunchboxes.
Pre-heat oven to 180°C / 160°C fan assisted.
Lay down a few layers of kitchen paper towel and spread grated courgette on top. Place a few more sheets of paper towel on top and then press down firmly to remove excess liquid.
Heat a large pan over medium heat then add a drizzle of olive oil. Add the courgette, onion and chilli then season with a bit of salt and pepper. Cook, stirring occasionally, until onions have softened, about 10 minutes. Remove from heat.
In a bowl or large jug, beat together eggs, cottage cheese and a bit of salt and pepper. Add half of the Dubliner Lighter White and mix through.
Lightly oil a 23cm (9inch) round pie dish or similar baking tin. Spoon cooked vegetable mix into the dish then sprinkle with dried herbs. Pour over egg mixture then lightly mix with a fork. Sprinkle remaining cheese over the top.
Bake in pre-heated oven until set in the centre, 30-35 minutes. Remove from oven and leave to sit for 15-20 minutes before cutting and serving. Garnish with a little extra cheese, if you want, and chopped chives.
Serving Size 1