1/2 cup cottage cheese
2 oz. feta cheese, crumbled
1 bell pepper, finely diced
1/2 cup artichoke hearts, finely chopped
1/4 red onion, finely diced
2 tbs. basil, finely chopped
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/3 tsp Kosher/flaky salt
- Heat oven to 350F.
- In a large bowl, whisk eggs until smooth. Mix in the remaining ingredients until evenly combined.
- Spray a glass baking dish (2-quart volume) with pan spray. Add the egg mixture to the dish. Bake for 35–45 minutes until a fork comes out clean in the middle.
- Balance out this frittata with whole grain toast and a side of fruit for a satisfying, nourishing breakfast.
Notes: Other vegetables can be used in this frittata as well, like broccoli, spinach, kale, leeks, or asparagus. This frittata makes excellent leftovers. Store covered in the fridge for up to 3 days after making. Heat a slice for about 1 minute in the microwave to reheat.
This recipe was excerpted from The Canyon Ranch Guide to Weight Loss: A Scientifically Based Approach to Achieving and Maintaining Your Ideal Weight by Dr. Stephen Brewer. Reprinted with Permission by the publisher, SelectBooks, Inc. Find it here.