Cottage Cheese Frittata

Frittata is the Italian word for an open-faced omelet or maybe even a crustless quiche. Here in my kitchen, I sometimes make a very large version with lots of vegetables --and sometimes ham-- in a 14-inch skillet to serve a group. This small frittata is for one person or perhaps two if you add fruit and toast. Its focus is on the addition of a good amount of cottage cheese to “beef” up the meal and to more than double its protein level to 26 grams. Use leftover cooked vegetables or cook fresh ones; it’s up to you. I use no-fat cottage cheese, but other varieties will also work.

makes one 8"-9" frittata

Ingredients

Cooking spray or a tablespoon of olive oil
½-1 cup (4 – 8 oz/85 -170 grams) cooked and chopped vegetables—your choice (if fresh, sauté first until tender)
2 large eggs
½ cup (4 oz or 125 grams) no-fat cottage cheese
Salt and pepper
Sriracha sauce or salsa for serving if desired

Instructions

Spray an 8” or 9” nonstick skillet with cooking spray or pour in a tablespoon of olive oil and spread evenly. Heat for a minute or so over medium-high flame. Add cooked vegetables and heat through, stirring often. (Alternately, cook raw vegetables until tender.)
In the meantime, whisk together the eggs, cottage cheese, and a generous pinch each of salt and pepper, adding more to taste.
When the vegetables are hot, pour the egg mixture evenly over them. Cover pan and turn down heat to low. Cook for about 5 minutes OR until the frittata is firm on top, gently stirring once midway through to get the egg mixture down into the bottom of the pan.
Turn or flip the frittata out onto a plate and serve hot as is or with Sriracha sauce or salsa, as desired. Leftovers could be stored well-covered in the refrigerator for a day.