Zucchini Frittata

Quick and easy lunch or brunch dish
Serving Size: 1/4 of recipe
Servings: 4
Calories Per Serving: 250
 
INGREDIENTS
5 eggs
Salt and pepper, to taste
1 teaspoon dried basil
1/2 teaspoon oregano
1 cup Crowley Cottage Cheese
5 Tablespoons grated Parmesan cheese
2 Tablespoon olive oil
1 medium tomato, seeded and chopped
1 medium zucchini, washed, halved lengthwise and thinly sliced

In a medium mixing bowl, beat eggs lightly with salt, pepper, basil, and oregano. Stir in cottage cheese, and half the Parmesan cheese.

In a 12-inch skillet, lightly sauté tomatoes and zucchini in the olive oil until the zucchini is lightly browned. Pour in egg mixture, and sprinkle with remaining Parmesan cheese. Cook over medium-low heat until eggs are well set on the bottom of the pan, about 15 minutes. Cut into wedges and serve hot.

Quick Tip: To lower the fat content replace 5 eggs with 10 egg whites.