Vegetable Frittata

The options are limitless with this versatile frittata recipe.  Use whatever variety of cheese and combination of vegetables that suit your fancy.

Serving Size: 4

Ingredients

1. 2 tsp Coconut Oil
2. 2 cups Assorted Vegetables (spinach, broccoli, zucchini, green beans, asparagus, mushrooms)
3. 2 cups Egg Substitute
4. 1/2 cup Cottage Cheese
5. 1 cup milk
6. 2 oz Monterrey Jack Cheese
7. salt & pepper to taste

Instructions

• Preheat oven to 375.
• Cut up desired veggies and saute in coconut oil.
• In a blender (or with a stick blender), combine the egg substitute, cottage cheese, and milk and process until smooth. Season with salt and pepper
• Spray baking pan with Pam. Add veggies to the pan.
• Pour eggs over and bake for 20-25 minutes or until eggs are set. Sprinkle eggs with additional cheese if desired, and bake an additional 5 minutes.