This savory Vegetable Frittata is packed with flavor, protein, and colorful vegetables—perfect for a hearty breakfast, brunch, or light dinner. Lesley Elizabeth Rosemary & Garlic Seasoning adds a robust herbal punch, complemented by smoked Gouda, Parmesan, and tender mixed vegetables. It’s simple, satisfying, and oven-ready in no time.
Ingredients (Serves 6)
- 3 large eggs + 3 egg whites
- ¾ cup cottage cheese
- 4 ounces smoked Gouda cheese, shredded (about 1 cup)
- 2 tablespoons Lesley Elizabeth Rosemary & Garlic Seasoning
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 medium onion, chopped
- Kosher salt, to taste
- 16 ounces frozen mixed vegetables (broccoli, cauliflower, carrots), thawed
- 2 tablespoons grated Parmesan cheese
- 1 scant teaspoon paprika
Instructions
- Preheat oven to 450°F and position a rack in the upper third.
- In a large bowl, whisk the eggs and egg whites. Add cottage cheese and whisk until nearly smooth. Mix in the shredded Gouda and 1 tablespoon Rosemary & Garlic Seasoning. Set aside.
- In a 10-inch ovenproof non-stick skillet, cook the chopped onion with EVOO, salt, and the remaining tablespoon of Rosemary & Garlic Seasoning over medium-high heat for about 2 minutes.
- Add the thawed vegetables and cook until just tender, about 5 minutes.
- Reduce heat to medium. Pour the egg mixture evenly into the pan. Let it cook undisturbed for about 2 minutes, until a thin crust forms on the bottom. Run a rubber spatula around the edge to loosen the eggs, then cook 2–3 more minutes until the bottom is golden.
- Sprinkle with Parmesan and paprika. Transfer skillet to oven and bake for 5–7 minutes, until just set. Remove, cover, and let sit for 5–7 minutes before slicing into wedges and serving.
Serving Tips
This frittata pairs wonderfully with a crisp green salad, fresh fruit, or warm toast. Want to change up the flavor? Try it with our Traditional Italian Seasoning or Herbs de Provence blends for a new spin on this veggie-forward favorite.