This frittata takes a bit of finesse to whip together but the result is a crispy, protein-packed egg dish that’s good for any meal of the day.


  • 2 large whole eggs
  • 1 large egg white
  • ¼ cup low-fat cottage cheese
  • ½ cup chopped broccoli
  • ½ medium onion (chopped)


  1. In frying pan on medium heat, cook onions for about five minutes with fat-free cooking spray; add broccoli, and cook for about five minutes.
  2. In a large bowl, mix eggs and cottage cheese, and add to pan; lift and rotate pan so that eggs are evenly distributed. As eggs set around the edges, lift to allow uncooked portions to flow underneath.
  3. Turn heat to low, cover the pan, and cook until top is set. Invert onto a plate.
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