Broccolini, Red Pepper, and Roasted Garlic Frittat...

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Broccolini, Red Pepper, and Roasted Garlic Frittata

Frittatas lend themselves easily to vegetarian meals, allowing you to load in practically any veggies you like. Combining the eggs, cottage cheese, and roasted garlic in a food processor helps distribute the roasted garlic throughout the mixture for maximum favor. You can substitute broccoli rabe (for a pleasantly bitter bite) or broccoli florets (for a family-friendly take) in place of the Broccolini, if you like. Serve this colorful frittata with a simple green salad or oven-roasted potatoes.

How to Make It

Step 1

Heat a small saucepan over medium-low. Add oil and garlic; cook, stirring occasionally and adjusting the heat as needed to keep garlic from browning too quickly, 25 to 30 minutes or until garlic is very soft. Drain oil into a small bowl; reserve oil. Place garlic cloves, eggs, and cottage cheese in a food processor; process until smooth. Transfer mixture to a medium bowl.

Step 2

Preheat broiler with oven rack 6 inches from heat. Trim Broccolini stems from tops; cut tops and stems into bite-size pieces. Heat a 10-inch nonstick ovenproof skillet over medium-high. Add 1 1/2 teaspoons reserved garlic oil to pan; swirl to coat. Add Broccolini stems, bell pepper, and onion; cook, stirring often, 5 minutes or until vegetables are slightly tender. Add Broccolini tops; cook 5 to 6 minutes or until Broccolini is bright green and bell peppers are tender. Fold vegetable mixture, parsley, oregano, salt, and black pepper into egg mixture.

Step 3

Heat 1 1/2 teaspoons garlic oil in skillet over medium-high; swirl to coat. Pour egg mixture into skillet; cook 30 seconds. Reduce heat to medium-low; cook, without stirring, until eggs are partially cooked, about 4 minutes.

Step 4

Transfer skillet to oven; broil until eggs are set and top of frittata is lightly browned, about 5 minutes. Remove from oven; run a spatula around edges of frittata to loosen. Cut into 8 wedges. Serve immediately.

Ingredients

  • 2 tablespoons canola oil
  • 11 to 12 garlic cloves
  • 6 large eggs, lightly beaten
  • 1/2 cup low-fat cottage cheese
  • 1 (8-oz.) bunch Broccolini
  • 1 medium red bell pepper, sliced into thin strips
  • 1/2 cup vertically sliced sweet onion
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

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