South Beach Cheesy Frittata

When I went home over Christmas I was surprised to find a change in the typical Bartlett "home cooked meals". My parents decided in the fall to cut sweets and carbs out of their diet and both have lost a bunch of weight! Now, good for them but this was a nightmare for a pregnant woman!! All I wanted was carbs. Luckily, my dad had stocked up on breads for me to eat while I was home. We had this frittata for breakfast a few times and it was super yummy. Now the original recipe calls for egg substitute and evaporated milk buy my mom uses regular eggs and 2% milk.

2 teaspoons margarine or butter (SB says use Smart Balance spread)

1/2 cup onion or scallions , sliced

2 small plum tomatoes , diced

1 tablespoon fresh basil , chopped

1 pinch fresh ground black pepper

4 to 5 eggs

1/2 cup 1% fat cottage cheese

1/4 cup milk

3/4 ounce reduced-fat monterey jack cheese , shredded

 Add any of veggies you want like spinach or peppers

Saute any vegetables you are putting in the frittata in an oven safe skillet with the butter and pepper. Mix the milk, eggs and cottage cheese in a blender and then pour over the veggies.  Cook in the skillet for a few minutes until the bottom is cooked and the top is wet. Finish cooking in the oven with the broiler for a few minutes and then add the cheese.

To see the original South Beach recipe:

Read more: http://www.food.com/recipe/south-beach-diet-cheesy-frittata-296997#ixzz1jM6pMnZV