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Carrot-Raisin Brunch Frittata with Coconut

3 star rating
 

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Submitted by: Britt Frank

 

Egg product, pancake mix, raisins, coconut, carrots, banana and vanilla are combined and topped with cottage cheese, cinnamon and fresh berries.
 

Ingredients

  • 1/3 cup fat-free or low-fat small curd cottage cheese
  • 5 packets Equal or Splenda
  • 1/2 cup refrigerated (or frozen and thawed) egg product
  • 1/4 cup any pancake mix
  • 3 Tbsp grated carrots
  • 2 Tbsp sweet flaked coconut
  • 2 Tbsp raisins
  • 1/4 of a ripe banana, chopped
  • 2 Tbsp vanilla
  • Pam cooking spray, butter-flavored
  • Cinnamon to taste
  • Fresh berries for garnish

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Method

Combine cottage cheese and artificial sweetener packets; set aside. In a separate bowl, whisk egg product, pancake mix, carrots, raisins, coconut, banana and vanilla. Spray a small, nonstick omelet pan with PAM; pour in egg mixture. Cook on medium to low heat until eggs are nearly set, about 4-5 minutes. With a spatula, flip (as for a pancake) and cook until the other side is a golden brown, about 2 minutes. Once eggs are a nice golden color and cooked through, transfer to a small plate (as you would for a pancake) and top with cottage cheese. Sprinkle with cinnamon and garnish with fresh berries.

 

Notes: This recipe works best when cooked in a small, nonstick omelet pan. Can be served as a breakfast or as a dessert. Recipe easily doubles or triples.

 

Number of Servings: 1

 

Submitted by: Britt Frank ()

 

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