Meatless Baked Egg Frittata

VEGETARIAN VERSION

DAIRY FREE & GLUTEN-FREE

Serves 8

Breakfast

• 4 Eggs

• 2 cups Liquid egg whites

• 1/2 cup Cottage cheese **

• 1 teaspoon Salt

• 1/2 teaspoon Pepper

• 2 Diced bell peppers

• 1 small Diced yellow onion

• 2 cups Chopped broccoli

• 1/2 cup shredded cheese **optional

Directions

1. Preheat oven to 350 degrees. In a large bowl, whisk together eggs, egg whites, cottage cheese, salt, and pepper.
   

2. Spray a skillet or sauté pan with cooking spray, and heat over medium-high heat. Add diced into pieces (I do this with kitchen scissors). Sauté until bacon is just crisp to your liking. Remove bacon from pan and set aside.
   

3. Re-spray the skillet with cooking spray and add in pepper, onion, and broccoli along with 1/2 cup water. Let cook about 5-7 minutes, or until veggies soften and water has cooked off, stirring occasionally.
   

4. Pour the veggie mixture into eggs, then add the cheese. Stir together. Spray the sauté pan with nonstick spray and pour egg mixture back into it. Bake for 40-45 minutes or until firm. Let cool for at least five minutes before serving.

**Dairy free option:

Use 4 oz tofu in place of cottage cheese or cottage cheese that is Lactose free

Omit the cheese or use dairy free cheese