Method of Preparation

    Wash your hands before you start.

      Preheat the oven to 350°F (180°C) and lightly spray an 8 × 8-inch baking pan with cooking spray.

      In a medium bowl, whisk together the eggs and egg substitute until well blended. Add cottage cheese and yogurt, whisk again until smooth, and set aside.

      Heat olive oil in a large skillet over medium heat. Add chopped onion and red pepper; sauté for about 3 minutes until softened. Stir in garlic and cook for another minute. Add spinach, kale, and broccoli, cooking just until the greens wilt (about 2 minutes). Mix in artichokes, red pepper flakes, and dried basil, then remove from heat.

      Spread the cooked vegetables evenly in the prepared pan. Pour the egg and cheese mixture over the vegetables, ensuring they are well covered. Bake in the middle rack of the oven for 40–45 minutes, until the frittata is set and no longer jiggles. Let it cool for 10 minutes, cut into portions, and garnish with fresh basil if desired.

    Servings: 4 servings

    Nutritional Facts

• Energy: 160 kcal
• Carbohydrates: 9 g
• Protein: 19 g
• Fat: 6 g
• Dietary Fiber: 2 g