Jennifer B. Photography | tasty Tuesday-frittata

tasty Tuesday-frittata

August 15, 2017  •  Leave a Comment

Garden Frittata

Breakfast for dinner?  Yes please!



8 eggs (omega-3 fatty acid type) or 2 cups of egg substitute    

1 cup fresh broccoli florets

½ cup 1% cottage cheese                        

1 medium chopped red bell pepper

½ cup part skim mozzarella cheese                    

2 tsp canola or olive oil

2 green onions, chopped                        

2 Roma Tomatoes, sliced

¼ cup chopped fresh basil or 1 tbs dried basil            

2 tbs shredded parmesan cheese

1 cup sliced zucchini                            

1 tsp paprika    



In a large bowl, whisk eggs.  Add cottage cheese and mozzarella cheese, onions, and basil. 

In a 10 inch oven proof skillet, sauté the zucchini, broccoli, red pepper in oil until tender.  Reduce heat and top with the egg mixture.  Top this with sliced roma tomatoes, cover, and cook for 8-10 minutes.  The egg should be almost set.

Uncover and sprinkle parmesan cheese and paprika.  Broil 3-4 inches from heat for 2-3 minutes until eggs are completely set.  Allow to cool for 5 minutes and cut into wedges. Serves 8. 


Nutrition facts: 1/8 of a pie: 120 kcals, 6 g fat (2 g saturated fat), 145 mg cholesterol, 150 mg sodium, 9 grams carbohydrate, 4 g fiber, 10 g protein. 10% Vit A, 25% Vit C, 40% Iron, 10% B6, 15% B12, 20% Folacin



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