Roasted Red Pepper & Cottage Cheese Frittata

Preheat your oven to 375°F (190°C). If using jarred roasted red peppers, drain them well and chop them into small pieces.

Finely chop the onion and mince the garlic clove.

In a medium bowl, whisk together the eggs, cottage cheese, salt, and black pepper until well combined.

Heat the olive oil in an 8-inch oven-safe, non-stick skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Stir the chopped roasted red peppers into the skillet with the onions and garlic.

Pour the egg and cottage cheese mixture evenly over the vegetables in the skillet. Let it cook on the stovetop for 2-3 minutes, or until the edges begin to set.

Carefully transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is puffed up, set in the center, and lightly golden brown.

Remove the frittata from the oven and let it rest for a few minutes before slicing. Garnish with fresh parsley or chives, if desired, and serve warm.