Frittatas are a great way to add veggies into your diet as well as to incorporate a few meatless meals into your week. You can pretty make a frittata with anything in your fridge as long as you have some eggs on hand.
This frittata starts by roasting garlic on the stovetop in a little bit of EVOO over low heat. Make sure to stir the garlic cloves often to prevent them from browning too much on one side. Once the garlic is roasted, remove from the pan and reserve the oil. Place the garlic, cottage cheese (great source of protein), and eggs in a food processor and whirl until smooth.
Preheat the broiler on your oven. In the reserved garlic oil, sauté the broccolini, bell pepper and onion for about 5 minutes or until tender. Add the veggies to a medium bowl along with the eggs mixture, parsley, oregano, salt and pepper. Once combined, pour into a skillet with the remaining garlic oil over medium-high heat and cook for 30 seconds. Reduce the heat to medium-low and cook without stirring for 4 minutes. Transfer the skillet into the oven and cook until the eggs are set, about 5 minutes.
Serve a salad or some roasted potatoes on the side for a complete dinner.
And if you’re not sure what to do with the leftover cottage cheese here are some of my favorite ways: cottage cheese bowl (instead of yogurt, pile some crunchy granola and fruit on top for breakfast) or stirred into oatmeal (trust me on this one – it makes it super creamy).
And if you’re not a cottage cheese lover, you’ll still love this frittata – you honestly can’t taste it once cooked.