Vegetable Frittata

Ingredients

• 3 large eggs 
• 1 teaspoon rosemary fresh minced
• 16 ounce vegetables mixed frozen thawed broccoli, cauliflower and carrots
• 3 cloves garlic thinly sliced
• 1 cup gouda cheese smoked shredded
• 0.8 cup curd cottage cheese 2% reduced-fat
• 4 slices multigrain bread 
• 2 tablespoons olive oil extra-virgin
• 1 medium onion chopped
• 1  scant teaspoon paprika 
• 2 tablespoons parmesan cheese grated

Equipment

• bowl
• frying pan
• oven
• whisk
• spatula

Directions

1. Position a rack in the upper third of the oven and preheat to 450 degrees F.
2. Whisk the whole eggs and whites in a bowl.
3. Add the cottage cheese and whisk until almost smooth.
4. Whisk in the gouda and rosemary.
5. Cook the garlic in the olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat until it starts to brown, 1 to 2 minutes.
6. Add the onion, season with salt and cook 2 minutes.
7. Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.
8. Reduce the heat to medium.
9. 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.
10. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes.
11. Remove from the oven, cover and let sit, 5 to 7 minutes.
12. Cut into wedges and serve with the bread.
13. Photograph by Antonis Achilleos