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Frittatas are one of my favorite vehicles for getting my veggies, and this one is terrifically tasty…

Ingredients:

1/3 cup sun-dried tomatoes (soaked in boiling water for 10 minutes and sliced thin)

6 eggs (you can also use 1 and 1/2 cups egg substitute)

1/2 cup 2% cottage cheese

2 green onions, chopped

1 teaspoon Italian seasoning blend

1 cup thinly sliced zucchini

1 cup chopped broccoli florets

1 medium sweet red pepper, chopped

2 tablespoons canola oil

1/4 cup low-fat shredded cheddar

Directions:

Whisk eggs, cottage cheese, onions, tomatoes, and seasoning in a large bowl. In an ovenproof skillet, saute the onion, zucchini, and broccoli in oil until tender.

Reduce heat and pour egg mixture over vegetables. Cover and cook for 6 minutes until almost totally “set”. Uncover, sprinkle top with cheddar cheese, and broil for 5 minutes until fully set.

Serve in wedges with fresh fruit — we had super-sweet cantaloupe.

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