Broccoli
Broccoli Frittata
2 medium potatoes, sliced into ⅛-inch thick rounds
1½ cups broccoli florets
½ medium onion, diced
½ each red and yellow bell peppers, seeded, ribs removed, and chopped
4 large eggs
1 cup 1% cottage cheese or fat-free ricotta cheese
½ tablespoon fresh dill or ¾ teaspoon dried dill
½ tablespoon Asiago or Parmesan cheese
4 slices whole grain bread
Tomato slices for garnish (optional)
4 slices whole grain bread (optional)
Melon slices for garnish (optional)
Preheat oven to 350 degrees. Spray pie plate with olive oil. Lay potato slices in a single layer in the bottom of the plate. Cut remaining slices in half and arrange them around the sides of the plate. Bake for 12 to 15 minutes, or until lightly browned.
In a large sauté pan spray olive oil and sauté onion and bell peppers for 3 to 4 minutes, or until tender. Add a tablespoon of water to prevent sticking. In a mixing bowl, beat the eggs and cottage cheese. Stir in the sautéed vegetables, dill and half of the grated cheese. Add egg mixture to the pie plate and bake for 20 to 25 minutes, or until egg is set. Sprinkle with remaining cheese and return to the oven for 1 or 2 minutes to allow cheese to melt. Cut into wedges to serve. Garnish with a slice of bread, tomato or melon, if desired.
Serves 4.
From www.broccoli.com.