Step 1
Preheat your oven to 180°C.

Step 2
In a large mixing bowl, whisk together the eggs, cottage cheese, dijon mustard, sea moss powder, salt, and pepper until well combined.

Step 3
Grease a pie dish or oven-safe pan with olive oil or butter, or line it with baking paper. Begin layering the ingredients; first the pumpkin, then the mushrooms followed by the salmon.

Step 4
Carefully pour the egg mixture over the layered ingredients, ensuring it evenly covers everything.

Step 5
Sprinkle the crumbled feta over the top.

Step 6
Transfer the dish to the preheated oven and bake for 20-25 minutes, or until the frittata is fully cooked through and lightly golden on top.

Step 7
Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature, garnished with additional parsley if desired.

Step 8
This frittata pairs beautifully with a fresh salad or crusty bread and can be stored in the fridge for up to 3-4 days.