Cheesy Frittata

Today I decided to add a breakfast recipe. I love this Frittata, its like a Quiche, but without the crust. This has become my Saturday/Sunday morning tradition.

Cheesy Frittata

- 1/2 c. sliced Onion
- 1/2 c. sliced Red Bell Pepper
- 1/2 c. sliced Zucchini
- 2 small plum tomatoes, diced
- 1 tablespoon chopped fresh basil
- 1/2 c. liquid egg substitute (or 6 egg whites)
- 1/2 c. cottage cheese
- 1/4 c. fat-free evaporated milk
- 3/4 oz. shredded Mozzarella cheese


Coat an ovenproof 10" skillet with cooking spray and place over medium-low heat. Add the onion, bell pepper, and zucchini and saute over medium-low heat until the vegetables are lightly browned, 2-3 minutes. Add the tomatoes and basil to skillet and stir to combine. Cook until the flavors are blended, 2-3 minutes, and remove from the heat.

Preheat broiler. In a blender, combine the egg substitute, cottage cheese, and milk and process until smooth. Pour the egg mixture over the vegetables. Cover and cook on medium-low until the bottom is set and the top is still slightly wet. Transfer the skillet to the broiler and broil until the top is set, 2-5 minutes. Sprinkle with cheese and broil until the cheese melts.

Serves 2

Nutrition:

Calories: 231
Protein: 21 g.
Carbs: 16 g.
Fat: 10 g.



Thanks to South Beach Diet book for idea.