Vegetable Frittata

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Perfect and healthy addition to the brunch table.

3 large eggs, plus 3 egg whites

3/4 cup 2% reduced-fat cottage cheese

4 ounces smoked gouda cheese, shredded (about 1 cup)

1 teaspoon minced fresh rosemary

3 cloves garlic, thinly sliced

2 tablespoons extra-virgin olive oil

1 medium onion, chopped Kosher salt

1 16 -ounce package frozen mixed vegetables (broccoli, cauliflower and carrots), thawed

2 tablespoons grated parmesan cheese

1 scant teaspoon paprika

4 slices multigrain bread

Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk the whole eggs and whites in a bowl. Add the cottage cheese and whisk until almost smooth. Whisk in the gouda and rosemary.

Cook the garlic in the olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat until it starts to brown, 1 to 2 minutes. Add the onion, season with salt and cook 2 minutes. Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.

Reduce the heat to medium. Spread the egg mixture evenly in the pan. Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes. Remove from the oven, cover and let sit, 5 to 7 minutes. Cut into wedges and serve with the bread.