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Broccoli Frittata

This recipe is rated : 1

Recipe Ingredients

1/2 cup non-fat cottage cheese
1/2 tsp dried dill
2 cups fat-free egg substitute
1 pkg. (10-oz) frozen chopped broccoli
1 tsp olive oil
2 tsp margarine
1 onion, diced

Cooking Procedures

In large non-stick frying pan over medium heat, saute onions in oil for 5 minutes, or until soft. Add broccoli and dill; saute for 5 minutes, or until broccoli is heated through. In a large bowl, mix eggs, and cottage cheese. Stir in broccoli mixture. Wipe out frying pan, then place it over medium-high heat and let stand for about 2 minutes. Add 1 tsp margarine and swirl the pan to distribute it. Add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed. As eggs set around the edges, lift them to allow uncooked portions to flow underneath. Turn heat to low, cover the pan, and cook until top is set. Invert onto a serving plate and cut into wedges. Repeat with remaining 1 tsp margarine and egg mixture. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

r, and stir; then cream and flour with baking powder. Blend and bake in three large layers. Flavor with two parts of vanilla, to one of lemon. (Revised). Mrs. C. F. Stern. FEATHER CAKE J 34 cup shortening. 1/2 cup cornstarch. 1 cup sugar. 1 tsp. baking powder. 34 cup milk. 1 tsp. vanilla. 1 cup rice flour. 3 eggs (whites beaten stiff). Cream shortening and sugar and sift cornstarch and baking powder together. (Revised). Mrs. F. P. Gay. 132 CONSERVATION RECIPES CAKES ORANGE CAKE

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