Frittata with broccoli and Gouda cheese

Ingredients:

• 1 package frozen mixed broccoli, cauliflower and carrots (450 g)
• 115 gr. grated smoked Gouda cheese (approx. 1 cup)
• 1 medium onion, chopped
• 3 large eggs, plus 3 egg whites
• 3/4 cup 2% low-fat cottage cheese
• 1 tsp chopped fresh rosemary
• 3 cloves garlic, thinly sliced
• 2 tbsp. l. olive oil
• 2 tbsp. l. grated parmesan cheese
• 1 small teaspoon paprika
• 4 slices multigrain bread, for serving (bread with the addition of several types of grains, such as oats, cracked wheat, rye, corn, buckwheat, rice, oats, barley, millet, soybeans; crumb interspersed with flax seeds, sesame seeds, sunflower seeds)

Preparation:

1. Beat the whole eggs and whites in a bowl. Add the cottage cheese and mix until smooth. Stir in the smoked Gouda and rosemary.
   
   Preheat oven to 230°C.
2. Heat a 25 cm frying pan for 1-2 minutes. Add the onion, salt, and fry for 2 minutes. Reduce the heat to medium.
   
   Add the vegetable mixture with broccoli, cauliflower and carrots and cook until tender, about 5 minutes.
   
   Pour the egg mixture over the pan. Cook until set, about 2 minutes. Using a rubber spatula, loosen the eggs from the edges of the pan. Continue cooking until golden brown, another 2 to 3 minutes.
   
   Sprinkle with Parmesan and paprika; place in the oven and bake briefly, 5 to 7 minutes.
3. Remove from the oven, cover and let stand for 5-7 minutes. Cut into portions and serve with bread.