Vegetable Frittata

• 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

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.
2. Add the cottage cheese and whisk until almost smooth.
3. Whisk in the gouda and rosemary.
4. 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.
5. Add the onion, season with salt and cook 2 minutes.
6. Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.
7. Reduce the heat to medium.
8. Spread the egg mixture evenly in the pan.
9. Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes.
10. Run a rubber spatula around the edge to release the egg from the pan.
11. Continue cooking until the bottom is golden, 2 to 3 more minutes.
12. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes.
13. Remove from the oven, cover and let sit, 5 to 7 minutes.
14. Cut into wedges and serve with the bread.
15. Per serving: Calories 419; Fat 21 g (Saturated 8 g); Cholesterol 202 mg; Sodium 724 mg; Carbohydrate 27 g; Fiber 8 g; Protein 29 g
16. Photograph by Antonis Achilleos

eggs, cottage cheese, gouda cheese, fresh rosemary, garlic, extravirgin olive oil, onion, broccoli, parmesan cheese, paprika, bread

Taken from www.foodnetwork.com/recipes/food-network-kitchens/vegetable-frittata-recipe.html (may not work)