Cheesy Frittata

This is one of my favorite breakfast meals. It's a terrific way to use up odds and ends of vegetables as well. Frequently, I'll prep the veggies the night before and store, covered, in fridge.

Modified from South Beach Diet book

• 2 t. butter
• 1/2 c. sliced onion
• 1/2 c. sliced red bell pepper
• 1/2 c. sliced zucchini
• 2 small plum tomatoes, diced
• 1 T. chopped fresh basil
• pinch freshly ground black pepper
• 2 eggs, beaten
• 1/2 c. cottage cheese
• 1/4 c. evaporated milk
• 1/4 c. shredded Monterey Jack cheese

1. Coat an ovenproof 10-inch skillet with cooking spray and place over medium-low heat until hot. Melt butter in skillet. Add the onion, bell pepper, and zucchini and saute over medium-low heat until the vegetables are lightly browned, 2-3 minutes. Add the tomatoes, basil, and black pepper to the skillet and stir to combine. Cook until the flavors are blended, 2-3 minutes, and remove from the heat.
2. Preheat the broiler. In a blender, combine the eggs, cottage cheese, and milk and process until smooth. Pour the egg mixture over the vegetables. Cover and cook on medium-low heat until the bottom is set and the top is still slightly wet. Transfer the skillet to the broiler and broil until the top is set, 2-3 minutes. Sprinkle with the cheese and broil until the cheese melts (watch closely!).

2 generous servings!