2 tsp butter
1/2 red onion, diced
1/2 red bell pepper, diced
1/2 zucchini, diced
1 tbsp fresh basil, chopped
freshly ground black pepper to taste
4-oz. cottage cheese
1/4 cup evaporated milk, fat-free or regular
monterey jack cheese, shredded
Melt the butter over medium-low heat in an ovenproof 10" skillet. Add the onion and sauté until tender, about 3 minutes. Add the zucchini and cook for 2 more minutes. Add the bell pepper; mix well. Continue to sauté until the vegetables are lightly browned, 2-3 minutes longer. Stir in the basil and pepper, and continue to cook for 2-3 minutes more; remove from heat.
Preheat the broiler. In a blender, combine the eggs, cottage cheese, and milk; process until smooth. Pour the egg mixture over the vegetables. Cook on medium-low heat until bottom is set and the top is still slightly wet, 2-3 minutes. Transfer the skillet to the broiler and broil until the top is set, 2-3 minutes. Sprinkle with the cheese and broil until the cheese melts, less than a minute. Serve and devour.
I absolutely LOVE this recipe! It reminds me of my first trip to Italy when I stayed at an 800-year-old hunting lodge. In the summer, I add heirloom tomatoes from my garden. If you don't have evaporated milk you can use regular milk, but the frittata is not as creamy tasting. I hope you enjoy this as much as Mike and I do!