Simple Veggie Fritatta

Meal prep is such a life saver with our busy schedules! I love making one pan frittatas to save time and clean-up, and this combo turned out absolutely delicious! The perfect breakfast loaded with protein, veggies and of course delicious cheese!

You will need:

4 whole large eggs
1 cup egg whites
3 Oz Mediterranean feta cheese (I used simple truth brand)
1 single serving container (5.3 oz) of Good Culture plain cottage cheese
Combine these ingredients and set aside.

Veggies:
1 cup broccoli florets, cut into 1 inch pieces
1 cup of diced baby Bella mushrooms
1/4 cup minced yellow onion
4-5 mini sweet peppers, chopped

Olive oil spray
1/2 cup part skim mozzarella (for topping)

Putting it all together:
Spray a large skillet with olive oil and preheat to medium, adding in the vegetables.

Season with a little salt and pepper, then sauté the veggies until just tender (about 3 minutes).

Next, pour over the egg and cottage cheese mixture and use a spatula to evenly distribute veggies throughout before it starts to cook through.

Reduce heat to medium low and allow the Fritatta to cook on the burner until it starts to brown slightly at the edges. Then sprinkle the mozzarella cheese on top (it may still be a little “jiggly”).

Next transfer your pan to a preheated oven (I set mine to 335F, temp that was safe for the handle to stay in tact per the manufacturer instructions-BE SURE TO VERIFY YOUR SKILLET CAN BE PLACED IN THE OVEN BEFORE DOING THIS!) *If your pan is not oven safe, you can cover the Fritatta and cook until firm*

Bake for about 10-12 minutes until the top of your Fritatta is cooked and the cheese is lightly browned. Carefully remove from the oven, and allow to cool for a 5-10 minutes before serving, 15-20 minutes before transferring to meal prep containers. Makes 8 servings, enjoy!