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Food & Drink
2 teaspoons butter (or whatever butter substitute you prefer)
1/2 cup onion, sliced
1/2 cup red bell pepper, sliced
1 medium zucchini, sliced
2 small plum tomatoes, diced
1 tablespoon fresh basil, chopped
1 pinch fresh ground black pepper
1/2 cup 1% fat cottage cheese
1/4 cup skim milk
1 ounce cheddar cheese, shredded
Melt butter over low heat in an ovenproof 10″ skillet.
Add the onion, bell pepper, and zucchini and saute over medium-low heat until the vegetables are lightly browned and tender, 2-3 minutes. Add the tomatoes, basil and black pepper and stir to combine. Cook until the flavors are blended, 2 – 3 minutes, and remove from heat.
Preheat the broiler, and combine eggs, cottage cheese and milk in a blender. (I use my Blendtec.) Process until smooth, and pour the egg mixture over the vegetables.
Cover and cook on medium low heat until the bottom is set and the top is still slightly wet, 2-3 minutes.
Carefully place the skillet under the broiler and broil until the top is set, 2 – 3 minutes.
Using an oven mitt, remove skillet from the oven and sprinkle the frittata with the grated cheese. Broil until the cheese melts.
Remove from oven. *Very important! Leave an oven mitt draped over the handle of the skillet. The odds are that you (or someone else in your family) will forget that the skillet just came from the hot oven and try to grab the pan handle! Trust me. I know this from experience!
Serve and enjoy!