Vegetable Frittata

I made this recipe as called for with one exception, instead of frozen vegetables I used fresh veggies. It was a amazing! I'll be making this again for sure. The whole family loved it!

Photo by Mary Ann R.
Adapted from foodnetwork.com

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • 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 fresh rosemary, minced

  • 3

    cloves garlic, thinly sliced

  • 2

    tablespoons extra-virgin olive oil

  • 1

    medium onion, chopped

  • Kosher salt, to taste

  • 1

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

  • 2

    tablespoons parmesan cheese, grated

  • 1

    scant teaspoon paprika

  • 4

    slices multigrain bread

Directions

Position a rack in the upper third of the oven and preheat to 450°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. Enjoy!

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