Ingredients
Servings: ￩￫
| 8 | large eggs |
| 1/3 | cup oat flour |
| 1 | tsp baking powder |
| 1/2 | tsp salt |
| 16 | ounce low fat cottage cheese |
| 1/4 | cup melted butter |
| 7 | medium hatch green chiles |
| 1 | cup shredded colby jack cheese |
Instructions
Preheat oven to 350 degrees F. Lightly grease two cupcake pans (for a total of 40 frittata’s). We encourage making a larger batch since these freeze really well. They are a healthy breakfast choice for those mornings when time is tight and you need to grab and go (or more like grab, microwave, and go).
In a large bowl, mix together the eggs, cottage cheese, melted butter, flour, baking powder, and salt. If you’re making a single flavor, stir in the green chile peppers and cheese.
Pour into the prepared cupcake pan. If you are making more then one flavor, add the flavors before pouring the egg mixture into the pan. Some flavor ideas include: spinach, mushroom, fresh thyme, and feta; mushrooms and fresh rosemary; spaghetti squash, spinach, and romano cheeses; asparagus and goat cheese.
Bake 30 minutes in preheated oven. Cool slightly before serving. For leftovers, place two frittatas in a snake baggie and freeze.
