Instead of the usual, try to do and be everything. John took both boys to Sawyer’s T-ball practice…without me.
I went home, did my workout, did the dishes, hard boiled some eggs, and made this awesome recipe.
This may not seem like a big deal to some, but I am not good at saying no. Plus, I want to see every practice, every game, be at everything my kids partake in.
My things usually come last, and this is by choice. My husband preaches to me about it and tonight, I listened.
Boy am I glad I did because this healthy recipe (courtesy The Food Network) is amazing. Sawyer even ate some. I made a couple adjustments from the original recipe, but you can find it here.
Is it still healthy if you and your hubby eat the whole pan?
- 3 eggs, plus 3 egg whites
- 3/4 cup 2% reduced-fat cottage cheese
- 4 ounces smoked gouda cheese, shredded (about 1 cup)
- 3 cloves garlic, thinly sliced
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 1- 16 ounce package frozen mixed vegetables (broccoli, cauliflower and carrots), thawed
- 2 tablespoons grated parmesan cheese
- 1 scant teaspoon paprika
Step 1: Position a rack in the upper third of the oven and preheat to 450 degrees F.
Step 2: Whisk the whole eggs and whites in a bowl.
Step 3: Add the cottage cheese and whisk until almost smooth.
Step 4: Whisk in the gouda.
Step 6: Add the vegetables, increase the heat to high and cook until just tender, about 5 minutes.
Step 8: Cook, undisturbed, until a thin crust forms on the bottom, about 2 minutes.
Step 9: Run a rubber spatula around the edge to release the egg from the pan. Continue cooking until the bottom is golden, 2 to 3 more minutes.
Step 10: Sprinkle with the parmesan and paprika; transfer to the oven and bake until just set, 5 to 7 minutes.
Step 11: Remove from the oven, cover and let sit, 5 to 7 minutes.
Step 12: Cut into wedges and serve with the bread.