RECIPE:
Serves 4
Ingredients 
2 Small Zucchini, diced
2-3 Tomatoes, diced without pulp
1/2 Carrot, shredded
200g (3/4 Cup) Cottage Cheese
8 Eggs
100g/3.5oz Shredded Montasio, Fontina or Cheddar Cheese
Salt & Pepper
Fresh chopped Parsley for garnish
A great advantage with a baked omelette is that you can have lunch ready for all the family at the same time and if you have leftovers the next day add it into a crusty bread roll 
This delicious baked omelette is packed with protein, veggies, and cheese. Gluten-free, low-carb and keto friendly.
Method:
Preheat oven to 180C/350F.
Butter grease a 28cm pie dish.
In a large bowl lightly beat the eggs. Stir in the cottage cheese, season with salt and pepper and add all the veggies. Mix through and pour into your prepared pie dish. Scatter shredded cheese on top and season with freshly ground pepper.
Bake in oven for 45 minutes until puffed and golden.
Enjoy with just a crispy side salad, french fries or both!