Instructions
• Preheat the oven to 200°C (400°F), or 180°C fan.
• Add the eggs and cottage cheese to a bowl and whisk together with a fork until well combined.
• Stir in most of the grated Cheddar and all of the chopped chives.
• Season with black pepper to taste.
• Gently press the tortilla wrap into an 18–20 cm oven-safe nonstick dish or frying pan to create the quiche base.
• Scatter the diced red pepper evenly over the tortilla.
• Pour the egg and cottage cheese mixture over the pepper.
• Arrange the halved cherry tomatoes over the top.
• Sprinkle with the remaining Cheddar and finish with a little black pepper.
• Bake for 25–30 minutes, until the tortilla edges are golden and the filling is completely set.
• Leave to cool for about 5 minutes before carefully removing from the dish.
• Cut into quarters and divide between two plates.
• Serve with a fresh mixed-leaf salad.
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