Vegetable Fritata

Adapted from:

3 lg eggs

3/4 cup 2% cottage cheese (or just use more cheese)

1 cup cheese shredded (cheddar, jack, gouda)

1 tsp rosemary, minced

3 cloves garlic, thinly sliced

2 Tbsp olive oil

1 medium onion

kosher salt

3 cups various veggies, chopped

2 Tbsp parmesan, grated

1 tsp paprika

Position a rack in the upper third of the oven

Preheat oven to 450 degrees F.

Whisk the eggs in a bowl, add the cottage cheese and whisk till smooth, then whisk in the cheese 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, 1-2 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, 2-3 minutes.

Sprinkle with the parmesan and paprika.

Transfer to the oven and bake until just set, 5-7 minutes.

Cut into wedges and serve with bread.

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