Broccoli Frittata

For protein-packed breakfast. Be prepared to take a little more time preparing this than your usual bowl of cereal.

• Ready In: 35 mins
• Serves: 4
• Yields: 4 frittatas

Ingredients

• 1⁄2 cup fat-free cottage cheese
• 1⁄2 teaspoon dried dill
• 2  cups fat free egg substitute
• 10  ounces  frozen chopped broccoli
• 1  teaspoon olive oil
•  cooking spray (or 1 teaspoon margarine)
• 1  onion, diced

Directions

1. Mix cottage cheese and egg substitute together; set aside.
2. In large non-stick frying pan over medium heat, sauté onions in oil for 5 minutes, or until soft.
3. Add broccoli and dill; sauté for 5 minutes, or until broccoli mixture. Wipe out frying pan and place it over medium-high heat and let stand for about 2 minutes.
4. Add 1 teaspoons margarine and swirl the pan to distribute it. Add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed.
5. As eggs set around the edges, lift them to allow uncooked portions to flow underneath.
6. Turn heat to low, cover the pan, and cook until top is set.
7. Invert onto a serving plate and cut into wedges
8. Repeat with remaining egg mixture.