Vegetable Frittata

Directions

1. 1
   Position a rack in the upper third of the oven and preheat to 450 degrees F. Whisk the whole eggs and whites in a bowl.
2. 2
   Add the cottage cheese and whisk until almost smooth.
3. 3
   Whisk in the gouda and rosemary.
4. 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.
5. 5
   Add the onion, season with salt and cook 2 minutes.
6. 6
   Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.
7. 7
   Reduce the heat to medium.
8. 8
   Spread the egg mixture evenly in the pan.
9. 9
   Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes.
10. 10
    Run a rubber spatula around the edge to release the egg from the pan.
11. 11
    Continue cooking until the bottom is golden, 2 to 3 more minutes.
12. 12
    Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes.
13. 13
    Remove from the oven, cover and let sit, 5 to 7 minutes.
14. 14
    Cut into wedges and serve with the bread.
15. 15
    Per serving: Calories 419; Fat 21 g (Saturated 8 g); Cholesterol 202 mg; Sodium 724 mg; Carbohydrate 27 g; Fiber 8 g; Protein 29 g
16. 16
    Photograph by Antonis Achilleos