Makes 4-6 servings
12 extra-large eggs
1 red pepper , seeded & diced
1 zucchini, diced
1 medium onion, diced
1 large garlic clove, minced
1 cup (240ml) low fat cottage cheese
¼ cup (60ml) grated parmesan
2 teaspoon (10 ml) coconut oil
1 teaspoon (5 ml) olive oil
⅓ cup (80 ml) chopped green onions
salt and fresh black pepper
Preheat oven to 425°F/218.3°C.
Add red pepper, zucchini and onion in a medium bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Place vegetables in a single layer onto a baking sheet.
Bake for 10-15 minutes. Remove and add garlic and toss with vegetables. Bake for an additional 5 minutes.
Remove from the oven and reduce the oven temperature to 350F/176.6C degrees.
In a large bowl, whisk together eggs till fluffy. Add cottage cheese and parmesan. Season with salt and pepper. Set aside.
In a 10-inch (25.4 cm) cast iron or ovenproof pan, melt 2 teaspoons (10 ml) butter and 1 teaspoon (5 ml) of olive oil. Add the green onions and saute over medium-low heat for 1 minute until soft.
Add roasted vegetables to the pan and pour egg mixture over vegetables. To set the bottom, cook for 2 minutes over medium-low heat.
Bake the frittata in the oven for 20-30 minutes until top is set.
Cut in wedges and serve hot.
Serve with salsa or hot sauce.