3 large eggs; plus 3 egg whites
3/4 cup 2% reduced-fat cottage cheese
4 ounces cheese (1 Cup); shredded (1 cup= 4 servings)
1 teaspoon minced fresh rosemary
3 cloves garlic; thinly sliced
2 tablespoons extra-virgin olive oil
1 medium onion; chopped Kosher salt
1 dash Salt and pepper; to taste
16 ounces frozen mixed vegetables; (broccoli, cauliflower and carrots), thawed
2 tablespoons grated parmesan cheese
1 teaspoon paprika; scant
4 slices multigrain bread
Position a rack in the upper third of the oven and preheat to 450 degrees F.
Whisk the whole eggs and whites in a bowl.
Add the cottage cheese and whisk until almost smooth.
Whisk in the cheese and rosemary.
Cook the garlic in the olive oil in a 10-inch nonstick ovenproof skillet over medium-high heat until it starts to brown, 1 to 2 minutes.
Add the onion, season with salt and cook 2 minutes.
Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.
Reduce the heat to medium.
Spread the egg mixture evenly in the pan.
Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes.
Run a rubber spatula around the edge to release the egg from the pan.
Continue cooking until the bottom is golden, 2 to 3 more minutes.
Sprinkle with the parmesan and paprika;
Transfer to the oven and bake until just set, 5 to 7 minutes.
Remove from the oven, cover and let sit, 5 to 7 minutes.
Cut into wedges and serve with the bread.
makes 4 Servings