The other week I had people over for brunch. Actually, they come over pretty early in the morning, so let’s call it breakfast. Regardless, I love having people over, and it had been about a month since my last meal guests ate (dumb school work always getting in my way). Anyway, I decided to make my classic breakfast dishes — a frittata and crepes. I only had oranges, so in lieu of a fruit salad, I artfully arranged sliced oranges on a plate.
It was delicious. And the company was pretty good too. 😀
I originally got this recipe out of a Low Fat cooking magazine (Betty Crocker? Better Homes and Gardens? one of those half-size magazine things in the checkout aisle of the grocery store). The only thing that makes it low-fat is that you use low fat cottage cheese. Because really? 6 eggs? To claim low fat, please substitute half of the eggs for egg substitute. My recipe below loosely resembles the original recipe. One of these days I’ll figure out a reasonable substitute for cottage cheese, but until then…
1 cup chopped meat — not cooked (I like bacon and ham; I sometimes use lunchmeat)
1 cup chopped green onions
1-2 roma tomatoes, chopped
1 tsp black pepper
3/4 cup no fat cottage cheese
1/2 cup shredded cheese
1. Preheat a skillet to medium high heat, and coat with cooking spray.
2. Sautee the green onions in the heated skillet; once soft, put them in a medium sized bowl
3. Coat the skillet with more cooking spray. Sautee the tomatoes in the skillet until slightly soft, about 2 minutes, and add those to the medium sized bowl
4. Add the chopped meat to the skillet, and cook until done. (If using lunchmeat, no need to cook it again…) Add the meat to the medium sized bowl as well.
5. Turn the oven on to 375 F
6. In a large bowl, whisk the 6 eggs. Mix in the cottage cheese and the shredded cheese
7. When the fillings in the medium-sized bowl have cooled to just above room temperature (the objective is NOT to scramble the eggs at this point), stir in the fillings
8. Coat a baking dish (I usually use my 9" glass pie pan) with cooking spray. Pour the egg mixture into the dish
9. Bake at 375 for 45 minutes, or until done. (And done means not jiggly…)