Cheesy Veggie Italian Frittata
Prep Time
20mins
Time to Table
20mins
Servings
4
Ingredients
- 6 large eggs
- 3/4 cup Daisy Cottage Cheese
- 1/2 teaspoon oregano
- 2 tablespoons olive oil
- 1/2 cup chopped red bell peppers
- 1 shallot, chopped
- 1 garlic clove, finely chopped
- 1 tablespoon torn fresh basil leaves
- 1 Roma tomatoes, thinly sliced
Ingredients
- 6 large eggs
- 3/4 cup Daisy Cottage Cheese
- 1/2 teaspoon oregano
- 2 tablespoons olive oil
- 1/2 cup chopped red bell peppers
- 1 shallot, chopped
- 1 garlic clove, finely chopped
- 1 tablespoon torn fresh basil leaves
- 1 Roma tomatoes, thinly sliced
Directions
- In a large bowl, beat the eggs, cottage cheese and oregano with a wire whisk until fluffy; set aside
- In a 10-inch well-seasoned cast iron skillet, heat 1 tablespoon of the oil over medium heat. Cook the bell pepper, shallot, and garlic in the oil for 2 to 3 minutes or until slightly soft. Add the remaining tablespoon of oil.
- Stir in the egg mixture. Cook over medium heat, stirring and lifting the edges to allow the uncooked egg to flow to the bottom. When the eggs are almost set but still soft on top, place the basil pieces and tomato slices on top.
- Heat the oven to Broil. Place the skillet 3 to 4 inches from the heat source and broil for 2 to 3 minutes or until the eggs are set.
- Cut in wedges to serve.
- Calories:221
- Cholesterol:283
- Dietary Fiber:1
- Protein:15
- Sodium:242
- Total Carbohydrate:6
- Total Fat:15
