Vegetable Frittata

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe

Ingredients

3 large eggs, plus 3 egg whites

3/4 cup 2% reduced-fat cottage cheese

4 ounces smoked gouda cheese, shredded (about 1 cup)

1 teaspoon minced fresh rosemary

3 cloves garlic, thinly sliced

2 tablespoons extra-virgin olive oil

1 medium onion, chopped Kosher salt

1 16-ounce package frozen mixed vegetables (broccoli, cauliflower and carrots), thawed

2 tablespoons grated parmesan cheese

1 scant teaspoon paprika

4 slices multigrain bread

Directions

  1. Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk the whole eggs and whites in a bowl. Add the cottage cheese and whisk until almost smooth. Whisk in the gouda and rosemary.
  2. Cook the garlic in the olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat until it starts to brown, 1 to 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.
  3. 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 to 3 more minutes. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes. Remove from the oven, cover and let sit, 5 to 7 minutes. Cut into wedges and serve with the bread.

Roasted Vegetable Frittata

Frittata

Garden Vegetable Soup

Lentil Vegetable Soup

Tuscan Vegetable Soup

Roasted Winter Vegetables

Zucchini and Gruyere Frittata Squares

Vegetable Noodle Soup