Zucchini Frittata with Feta & Cottage Cheese
Ingredients
The frittata
-
4
large
eggs
-
½
cup
egg whites
-
½
cup
low fat cottage cheese
-
1
tablespoon
butter or olive oil
-
¼
teaspoon
sea salt
-
⅛
teaspoon
black pepper
The vegetables
-
3
cups
zucchini, cut into quarter moons
-
1
cup
grape tomatoes, halved
-
¼
cup
feta cheese, crumbled
-
2
tablespoons
fresh mint, chopped
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, whisk together the eggs and egg whites, then gently stir in the cottage cheese and set aside.
- Heat the butter or olive oil in a 10-inch non-stick skillet over medium heat.
- Add the zucchini and a pinch of salt, cooking for 4 minutes to soften.
- Stir in the tomatoes and season with salt and pepper, then remove from heat.
- Sprinkle the feta cheese and fresh mint over the vegetables.
- Pour the egg and cottage cheese mixture over the sautéed veggies, gently mixing some vegetables to the top.
- Place the skillet in the oven and cook for 20 minutes or until the eggs are set.
- Cool slightly before serving.
Nutrition Facts (estimated)
Servings
6
Calories
107
Total fat
6g
Total carbohydrates
4g
Total protein
10g
Sodium
334mg
Cholesterol
118mg
You might also like