Fresh Veggie Frittata

This fresh vegetable frittata is a great brunch recipe or a go to for a low key weekend morning.  Start this early as it takes a little time, but you will enjoy the results and this recipe is great as leftovers too!

Fresh Veggie Frittata Ingredients

If you can make it to the local farmer’s market, pick up an asparagus bunch, mushrooms, a zucchini, and some green onions. You will also need 6 eggs or egg substitute, cottage cheese, shredded mozzarella cheese, dried dill, and also salt and pepper.

How to Make this Frittata

First, you can preheat the oven to 350 and grease a 9 X 13 baking dish.  Next, sauté the asparagus, zucchini, and mushrooms.

Then, pour the sautéed veggies into the bottom of the baking dish.

For the next step, in a mixing bowl, whisk together the eggs, cheese, cottage cheese, green onion, dill, and salt & pepper to taste.

Lastly, pour the egg mixture into the baking dish over the top of the vegetables.

Bake for approximately 1 hour.  To test for doneness, insert a toothpick or sharp knife in the middle of the frittata and when it comes out clean, it’s cooked.

Substitutions/ Variations

• You could vary the vegetables in this frittata to your liking as well as the mozzarella cheese.
• For a celebration brunch or breakfast, consider serving this dish with a Kir Royale.

Fresh Veggie Frittata

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• Author: Gnarly Roots
• Total Time: 1 hour 20 minutes
• Yield: 8-10 1x

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Description

Great for brunch or a celebration breakfast.

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Ingredients

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• 1/2 cup asparagus, cut into 1 inch pieces
• 1 cup mushrooms, sliced
• 1 medium zucchini, sliced and quartered
• 1/2 cup green onions, chopped
• 6 eggs, or egg substitute
• 2 cups nonfat cottage cheese
• 2 cups low fat mozzarella
• 1 tsp dill (dried)
• salt & pepper

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Instructions

1. Preheat oven to 350.
2. Grease 9 X 13 baking dish
3. Saute asparagus, zucchini, and mushrooms.
4. Pour the sauteed veggies into the bottom of the baking dish.
5. In a mixing bowl, whisk together  the eggs, cheese, cottage cheese, green onion, dill, and salt & pepper to taste.
6. Pour the egg mixture into the baking dish over the top of the vegetables.
7. Bake for 1 hour.  Or to test if done, insert a toothpick or sharp knife in the middle of the frittata and when it comes out clean, it’s cooked.

• Prep Time: 20
• Cook Time: 60