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Berkshire Morning Egg Puff (Artichoke Frittata)



Serves 16




24 oz   egg substitute (if you prefer whole eggs, use 8 large)
1 pt      low fat cottage cheese
1 T        basil pesto
1 t        Parmesan cheese
½ t      white pepper
½ c     flour
2 t        baking powder
½ c     shredded cheddar cheese
14 oz   artichoke hearts, drained and sliced ¼” thick
2           green onions finely sliced
1           red bell pepper thinly sliced




Preheat oven to 350 degrees
Spray a 9×13” glass baking dish with non-stick cooking spray
Whisk eggs and next 5 ingredients, blending thoroughly
Add remaining ingredients, except for red pepper, and fully incorporate.
Pour mixture into baking dish, top with red pepper, and bake for 30-40 minutes until golden and firm to touch