Shalini Ekanayake is a current Master of Human Nutrition student at Deakin University with hopes of becoming a registered clinical nutritionist upon completion. She has a strong passion for cooking and loves trying her hand at various cuisines and experimenting with all sorts of ingredients! Of all the types of cuisines, her favourites are Italian and of course Sri Lankan cuisine (her family’s culture).

Check out our full range of recipes here.

Veggie frittata


  • 500g packet of frozen broccoli and cauliflower
  • 1 packet of baby spinach (washed)
  • 5 eggs
  • 200g cottage cheese
  • ¼ red onion
  • 1 tsp dried mixed Italian herbs
  • Salt and pepper


  1. Preheat oven to 180ºC.
  2. Lightly steam the frozen broccoli and cauliflower (follow the instructions on the packet).
  3. In a bowl, whisk the eggs and cottage cheese.
  4. Add the cooked broccoli and cauliflower, as well as the washed spinach and the dried herbs.
  5. Pour into an oven-safe baking tray and sprinkle sliced onion on top.
  6. Bake in the oven for 30-40 minutes until cooked through and the top is golden.

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