Week 12: Recipe #3--Vegetable Frittata

I got this recipe from foodnetwork.com.  It is courtesy of Food Network Magazine (see link below).  We have been getting lots of fresh farm eggs lately, and this was a tasty way to use them.  I served this with fruit.

Photo from foodnetwork.com

You'll Need:

• 3 large eggs, plus 3 egg whites
• 3/4 cup 2% reduced-fat cottage cheese
• 4 oz. smoked gouda cheese, shredded (about 1 cup)
• 1 tsp. minced fresh rosemary
• 3 cloves garlic, thinly sliced
• 2 Tblsp. extra-virgin olive oil
• 1 medium onion, chopped
• one 16 oz. pkg. frozen mixed vegetables (broccoli, cauliflower and carrots), thawed I don't care for cauliflower, so I used a different mix--still good
• 2 Tblsp. grated parmesan cheese
• 1 scant tsp. paprika
• 4 slices multigrain bread

Preparation:

1. Position a rack in the upper third of the oven and preheat to 450 degrees.  Whisk the whole eggs and whites in a bowl.  Add the cottage cheese and whisk until almost smooth.  Whisk in the gouda and rosemary.
2. Cook the garlic in the olive oil in a 10-inch nonstick oven-proof skillet over medium-high heat until it starts to brown, 1 to 2 minutes.  Add the onion; season with salt and cook 2 minutes.  Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.
3. Reduce the heat to medium.  Spread the egg mixture evenly in the pan.  Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes.  Run a rubber spatula around the edge to release the egg from the pan.  Continue cooking until the bottom is golden, 2 to 3 more minutes.  
4. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes.  Remove from the oven, cover and let sit, 5 to 7 minutes.  Cut into wedges and serve with the bread.

Recipe and link:  http://www.foodnetwork.com/recipes/food-network-kitchens/vegetable-frittata-recipe/index.html