No Pain, No Gain

For the past week our apartment has been a revolving door of friends coming in and out to meet our new puppy.

Beside showing off our little guy to all our visitors, it was a laid back weekend starting with a trip to the crazed Lululemon Warehouse Sale and Saturday brunch at Flo.

This morning I made a delicious Broccoli Frittata for my husband and two friends, which unfortunately resulted in a very painful and blistery second-degree burn on my hand. The fresh rosemary, copious amounts of broccoli, and smoked gouda sets this frittata apart from others.

Despite the injury and having to type one-handed, I highly recommend this recipe, as well as extreme caution once you’ve removed the pan from the 450° oven!

Broccoli Frittata

What You Need

  • 3 large eggs, plus 3 egg whites
  • ¾ cup 2% reduced-fat cottage cheese
  • 4 ounces smoked gouda cheese, shredded (about 1 cup)
  • 1 teaspoon minced fresh rosemary
  • 3 cloves garlic, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • Kosher salt
  • 1 16-oz package frozen broccoli, thawed (can use any vegetable you desired)
  • 2 tablespoons grated parmesan cheese
  • 1 scant teaspoon paprika

What To Do

  1. - Position a rack in the upper third of the oven and preheat to 450°.
  2. - Whisk the whole eggs and whites in a bowl. Add the cottage cheese and whisk until almost smooth.
  3. - Whisk in the gouda and rosemary.
  4. - Cook the garlic in the olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat until it starts to brown, 1 to 2 minutes. Add the onion, season with salt and cook 2 minutes. Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.
  5. - Reduce the heat to medium. Spread the egg mixture evenly in the pan.
  6. Cook, undisturbed until a thin crust forms on the bottom, about 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes.
  7. Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes.
  8. Remove from the oven, cover and let sit, 5 to 7 minutes.
  9. Cut into wedges and serve.

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