Recipe: Broccoli Frittata (using cottage cheese, dill, and onion)

Broccoli Frittata

1/2 cup non-fat cottage cheese
1/2 tsp. dried dill
2 cup fat-free egg substitute
1 package (10 ounce) frozen chopped broccoli
1 tsp. olive oil
2 tsp. margarine
1 onion, diced

Mix cottage cheese and egg substitute together; set aside.

In large non-stick frying pan over medium heat, saute onions in oil for 5 minutes, or until soft.

Add broccoli and dill; saute for 5 minutes, or until broccoli mixture.

Wipe out frying pan, then place it over medium-high heat and let stand for about 2 minutes.

Add 1 tsp. margarine and swirl the pan to distribute it. Add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed. As eggs set around the edges, lift them to allow uncooked portions to flow underneath.

Turn heat to low, cover the pan, and cook until top is set. Invert onto a serving plate and cut into wedges.

Repeat with remaining 1 tsp. margarine and egg mixture.

Servings: 4
Source: USDA