Garden Frittata

• 1 1/2 c. fresh broccoli, cut into bite-size pieces
• 1 c. thinly sliced carrots
• 6 eggs
• 1 c. cottage cheese
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 c. sliced fresh mushrooms
• 2 Tbsp. butter
• 6 thin tomato slices
• grated Parmesan cheese

1. Place broccoli and carrots in a steamer basket.
2. Place basket over boiling water.
3. Cover; steam for 8 to 10 minutes or just until tender.
4. In a medium bowl beat eggs with the cottage cheese, salt and pepper.
5. Stir in steamed vegetables and mushrooms.
6. In a 10-inch skillet or omelet pan, melt butter.
7. Pour in egg mixture and cook over medium heat, lifting edges occasionally to allow uncooked portion to flow underneath, until top is almost set and bottom is lightly browned.
8. Place skillet under broiler 5 inches from heat, for 1 to 2 minutes.
9. Top with tomato slices.
10. Sprinkle with Parmesan cheese; broil about 1 minute longer.
11. Makes 6 servings.

fresh broccoli, carrots, eggs, cottage cheese, salt, pepper, mushrooms, butter, tomato, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=204103 (may not work)