Serves: 48
Total Calories: 64
1. Preheat oven to 350°. Coat a 13 x 9 x 2-inch baking pan with non-stick spray or generously butter bottom and sides of pan.
2. In a large bowl, toss Cheddar cheese, flour, onion, baking powder, and seasoning salt until cheese is evenly coated.
3. In another large bowl, beat eggs with a whisk until well blended. With a fork, stir in cheese-flour mixture, broccoli, cottage cheese, and melted butter until well mixed. Spread in baking dish. Sprinkle chopped parsley over top.
4. Bake 40 to 45 minutes until top is set and a knife inserted in center comes out clean. Cool on a wire rack 20 minutes.
5. To serve, cut into squares and arrange on a tray. Garnish with parsley sprigs if desired. Serve with small plates or paper napkins.
6. If making ahead, cool, cover, and refrigerate. Cut into squares. If desired, warm in a preheated 250° oven 15 minutes or place 10 to 12 squares at a time on a microwavable plate. Cover with waxed paper. Microwave at 50% power (350 watts) about 3 minutes until squares are heated through.
*Two packages (10 oz. each) frozen chopped spinach can be substituted. Thaw, drain well, and squeeze dry.
This Broccoli Frittata recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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