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Fiesta Frittata

Fiesta Frittata

Fiesta Frittata

low fat cottage cheese
8 ounces
Mexican cheese, shredded, divided
2 cups
1 tablespoons
onion, coarsely chopped
garlic, minced
1 teaspoons
green chile peppers, diced
8 ounces
reduced fat sour cream (optional)
1/2 cups
chunky salsa (optional)
1/2 cups
cilantro sprigs (optional)


Beat eggs; add cottage cheese and 1 cup Mexican cheese, blend well; set aside. In a 10-inch, non-stick, oven-proof skillet over medium-high heat, melt butter.  Add onion and garlic; sauté until onion is tender, about 5-7 minutes.  Add green chilies and stir to mix.  Pour egg mixture over vegetables in skillet; cook for 2-3 minutes or until mixture looks set around the rim. Keeping mixture in skillet, bake in 350ºF oven until knife inserted in center of dish comes out clean or about 20-25 minutes.  Sprinkle with remaining cup of cheese and place under broiler for about 1 minute to brown and melt cheese (watch carefully).  Cut into wedges and serve with reduced-fat sour cream and salsa and garnish with sprigs of cilantro, if desired.  Hint:  To make the skillet oven-proof, wrap the handle with aluminum foil.


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