- 2 tablespoons canola oil
- 11 to 12 garlic cloves
- 6 large eggs, lightly beaten
- 1/2 cup low-fat cottage cheese
- 1 (8-oz.) bunch Broccolini
- 1 medium red bell pepper, sliced into thin strips
- 1/2 cup vertically sliced sweet onion
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- calories 222
- fat 15.1 g
- satfat 3.2 g
- monofat 7.3 g
- polyfat 3.5 g
- protein 15 g
- carbohydrate 12 g
- fiber 2 g
- cholesterol 282 mg
- iron 2 mg
- sodium 457 mg
- calcium 128 mg
- sugars 5 g
- Est. Added Sugars 0 g
How to Make It
Heat a small saucepan over medium-low. Add oil and garlic; cook, stirring occasionally and adjusting the heat as needed to keep garlic from browning too quickly, 25 to 30 minutes or until garlic is very soft. Drain oil into a small bowl; reserve oil. Place garlic cloves, eggs, and cottage cheese in a food processor; process until smooth. Transfer mixture to a medium bowl.
Preheat broiler with oven rack 6 inches from heat. Trim Broccolini stems from tops; cut tops and stems into bite-size pieces. Heat a 10-inch nonstick ovenproof skillet over medium-high. Add 1 1/2 teaspoons reserved garlic oil to pan; swirl to coat. Add Broccolini stems, bell pepper, and onion; cook, stirring often, 5 minutes or until vegetables are slightly tender. Add Broccolini tops; cook 5 to 6 minutes or until Broccolini is bright green and bell peppers are tender. Fold vegetable mixture, parsley, oregano, salt, and black pepper into egg mixture.
Heat 1 1/2 teaspoons garlic oil in skillet over medium-high; swirl to coat. Pour egg mixture into skillet; cook 30 seconds. Reduce heat to medium-low; cook, without stirring, until eggs are partially cooked, about 4 minutes.
Transfer skillet to oven; broil until eggs are set and top of frittata is lightly browned, about 5 minutes. Remove from oven; run a spatula around edges of frittata to loosen. Cut into 8 wedges. Serve immediately.