Don made the best frittata for breakfast. It takes a bit of time to make it, but it’s really good!
2 teaspoons olive oil
1/2 cup sliced onion
1/2 diced red bell pepper
1/2 cup diced zucchini
2 small plum tomatoes, diced
1 Tablespoon chopped fresh basil
1/8 teaspoon black pepper
1/2 cup Egg Beaters
1/2 cup 1% cottage cheese
1/4 cup milk
3/4 ounces shredded cheddar cheese
Coat a cast iron 10″ skillet (or another oven-proof skillet) with olive oil and heat over medium-low heat until hot. Saute the onion, red pepper and zucchini until the vegetables are lightly browned (2-3 minutes). Add the tomatoes, basil and pepper and stir to combine. Cook for 2-3 minutes and remove from the heat.
Preheat the broiler. Combine Egg Beaters, cottage cheese and milk in a blender; blend until smooth. Pour the egg mixture over the vegetables. Cover and cook on medium-low heat until the bottom is set and the top is slightly wet. Put the skillet under the broiler and broil until the top is set (2-3 minutes). Sprinkle with cheese and boil until the cheese melts.