Thursday, February 21, 2019

Cottage Cheese and Roasted Veggie Frittata


During the week I love to have some grab-and-go options in my fridge for breakfast and lunch. This frittata is perfectly balanced - you get carbs from the veggies, protein from the cottage cheese and eggs and fat from the pesto and cheese. This make-ahead meal is great served hot or cold. To reheat, simply place your frittata wedge on a plate and microwave for 45 seconds. Top with hot sauce or salsa for added flavor.




1. Preheat oven to 425. Place veggies on a baking sheet and drizzle with olive oil. Season with garlic powder, salt and pepper and toss to coat; roast for 20 minutes.


2. Meanwhile, beat the eggs, cottage cheese and milk together. Add green onion, pesto and parmesan and beat until blended.




3. Coat a 10-inch nonstick skillet with cooking spray. Place the roasted veggies evenly onto the bottom of the pan and pour the egg mixture over. Place the pan in the oven and bake for 20 minutes, or until the eggs are set.


4. Once out of the oven, allow the frittata to sit for 5 minutes before cutting.



Cottage Cheese and Roasted Veggie Frittata
Serves 6

All you need:
2 tablespoons olive oil
1 large sweet potato, peeled and diced
1 cup broccoli florets, chopped small
1 cup cauliflower florets, chopped small
1/2 teaspoon garlic powder
Salt and freshly ground black pepper, to taste

8 large eggs
1 cup cottage cheese
1/3 cup whole milk
4 green onions, sliced
2 tablespoons basil pesto
1/4 cup shredded parmesan cheese
Cooking spray

All you do:
1. Preheat oven to 425. Place veggies on a baking sheet and drizzle with olive oil. Season with garlic powder, salt and pepper and toss to coat; roast for 20 minutes.
2. Meanwhile, beat the eggs, cottage cheese and milk together. Add green onion, pesto and parmesan and beat until blended.
3. Coat a 10-inch nonstick skillet with cooking spray. Place the roasted veggies evenly onto the bottom of the pan and pour the egg mixture over. Place the pan in the oven and bake for 20 minutes, or until the eggs are set.
4. Once out of the oven, allow the frittata to sit for 5 minutes before cutting.

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