Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT
Located in the First Niagra Bank Courtyard
3 large eggs, plus 3 egg whites ¾ cup 2% reduced-fat cottage cheese 4 oz shredded smoked Gouda cheese (about 1 cup) 1 tsp fresh rosemary, minced 3 cloves garlic, thinly sliced 2 tbsp The Shoreline Vine Extra Virgin Olive Oil 1 medium onion, chopped Kosher salt 1 16 oz package frozen mixed vegetables (Broccoli, cauliflower & carrots) 2 tbsp grated Parmesan cheese 1 tsp paprika
Preheat oven to 450 degrees
Whisk eggs and whites in a bowl. Add cottage cheese and whisk until almost smooth. Whisk in Gouda and rosemary. Heat olive oil in a 10-inch nonstick ovenproof skillet and cook the garlic over medium heat until it starts to brown, approximately 1-2 minutes. Add the onion, season with salt and cook for 2 minutes. Add the vegetables, increase the heat to high and cook until just tender approximately 5 minutes. Reduce the heat to medium. Spread the egg mixture evenly into the pan. Cook until a thin crust forms on the bottom, approximately 2 minutes. Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2-3 more minutes. Sprinkle with Parmesan cheese & paprika; transfer to the oven and bake until just set, 5-7 minutes. Remove from the oven, cover and let sit for about 5-7 minutes. Cut into wedges and serve with a slice of multigrain bread or fruit if desired.