Description
Great for brunch or a celebration breakfast.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350.
- Grease 9 X 13 baking dish
- Saute asparagus, zucchini, and mushrooms.
- Pour the sauteed veggies into the bottom of the baking dish.
- In a mixing bowl, whisk together the eggs, cheese, cottage cheese, green onion, dill, and salt & pepper to taste.
- Pour the egg mixture into the baking dish over the top of the vegetables.
- 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