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Plate of cheesy frittata

Cheesy Frittata

Author Cheri


  • 2 teaspoons Smart Balance butter spread
  • ½ cup onion sliced
  • ½ cup red bell pepper sliced
  • ½ cup zucchini sliced
  • 2 small plum tomatoes diced
  • 1 tablespoon fresh basil chopped
  • 1 pinch fresh ground black pepper
  • ½ cup liquid egg substitute
  • ½ cup 1% fat cottage cheese
  • ¼ cup fat-free evaporated milk
  • ¾ ounce reduced-fat monterey jack cheese shredded


  • Coat an ovenproof 10" skillet with cooking spray and place over medium low heat until hot.
  • Melt the Smart Balance in the 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 heat.
  • Preheat the broiler. In a blender, combine the egg substitute, cottage cheese, and milk. Process until smooth. Pour the egg mixture over the vegetables.
  • Cover and cook on medium low heat until bottom is set and the top is still slightly wet, 2-3 minutes.
  • 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.