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
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.