Contributed by (Recipe adapted from “Hood” at www.hphood.com)

Ingredients

5 Eggs
Salt and pepper, to taste
1 tsp dried Basil
1/2 tsp Oregano
1 C Cottage Cheese
5 Tbs grated Parmesan cheese
2 Tbs Olive oil
1 medium Tomato, seeded and chopped
1 medium Zucchini, washed, halved lengthwise and thinly sliced

Instructions

In a medium bowl, beat eggs lightly with salt, pepper, basil and oregano. Stir in cottage cheese, and half the Parmesan cheese. In a 12-inch nonstick skillet, lightly sauté tomatoes and zucchini in the olive oil until zucchini is lightly browned. Pour in egg mixture, and sprinkle with remaining Parmesan cheese. Cook over medium-low heat until eggs are well set on bottom of pan, about 15 minutes. Cut into wedges and serve hot.

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