Zucchini - Tomato Frittata
4
Breakfast, Lunch or Dinner
3 whole eggs
5 egg whites
1/2 cup cottage cheese
1/2 cup re-hydrated sun-dried tomatoes (1 ounce when dried) *
1/4 cup chopped green onions
1/4 cup fresh chopped basil
1/8 teaspoon ground red pepper
1 cup sliced zucchini
1cup broccoli
1 cup red or yellow bell pepper - diced
2 tablespoons grated Parmesan cheese
salt and black pepper
paprika (if desired)
To re-hydrate sun-dried tomatoes. In a bowl, pour 1 cup boiling water over tomatoes and allow to sit for 5 to 10 minutes. Drain and use
Preheat broiler. Whisk eggs, cottage cheese, tomatoes, green onions, basil and ground red pepper in a bowl, mix well, season with salt and black pepper
Grease a 10 inch oven proof skillet heat over medium heat-high heat. Add zucchini, broccoli and bell pepper. Cook and stir 3 to 4 minutes until crisp and tender.
Pour egg mixture over vegetable in the skillet. Cook, uncovered gently lifting sides so that the uncooked egg flows underneath. Cook about 7 to 8 minutes. Remove from heat and sprinkle with the Parmesan cheese over top.
Place in oven about 5" from the top and broil for 3 minutes or until golden brown on top. If desired garnish with paprika.
Serve Warm