1 medium fennel bulb, quartered and thinly sliced
1 medium onion, chopped
2 cloves garlic, minced
1 cup jarred roasted red peppers (or roast your own, 2 large fresh peppers), drained and chopped
6 large eggs
8 oz. low-fat cottage cheese
2 oz. fresh goat cheese, crumbled
2 tsp chopped parsley
1. Preheat oven to 350°F. Coat a 9-inch glass pie dish with cooking spray. Be sure to spray the bottom AND sides.
2. In a large skillet, coat with extra virgin olive oil and heat over medium-high heat. Add fennel and onion, and sauté for 10 minutes. Onions should be translucent. Season with salt & pepper. Stir in garlic, and cook 30 seconds, or until fragrant. Stir in roasted peppers, and remove skillet from heat. Cool 15 minutes.
3. Whisk eggs with cottage cheese, goat cheese and parsley. Season with salt & pepper. Stir cooled vegetable mixture into egg mixture. Pour into prepared pie dish. Bake 35 to 45 minutes, or until center is set and top is golden brown. Cool 10 minutes before slicing and serving. Serve with your favorite breakfast potatoes or a leafy green salad.
Serves 3-4