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Zucchini Tomato Frittata

Joan
Serves 4 Adapted from Taste of Home Farm Fresh Favorites
My Personal Points: If you are a USA WW Member, Click on this link to get your points:
https://cmx.weightwatchers.com/details/MEMBERRECIPE:62bfb3850207475d0f5f2c3f
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast, Brunch
Cuisine Eggs
Servings 4

Ingredients
  

  • 1/3 cup sundried tomatoes - not packed in oil!
  • 1 cup boiling water
  • 6 large eggs
  • 1/2 cup 2% cottage cheese
  • 2 green onions, chopped
  • 1/4 cup minced fresh basil or 1 Tbsp dried basil
  • 1/8 tsp crushed red pepper flakes
  • 1 cup sliced zucchini
  • 1 cup fresh broccoli florets
  • 1 medium red bell pepper, chopped
  • 2 tsp olive or avocado oil
  • 1/4 cup fresh grated parmesan cheese

Instructions
 

  • Place tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside
  • In large bowl, whisk the eggs, cottage cheese, onions, basil, pepper flakes and reserved tomatoes; set aside.
  • In a 10 inch oven proof skillet, saute zucchini, broccoli and red pepper in oil until tender. Reduce heat; top with reserved egg mixture. Cover and cook for 4-6 minutes or until nearly set.
  • Uncover skillet. Sprinkle with Parmesan cheese. Broil 3-4 inches from the heat for 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into 4 wedges.