Carrot-Raisin Brunch Frittata with Coconut

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

Directions:

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.

Number of Servings: 1

Notes from the Cook: 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.