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Berkshire Hudson Valley Reader Submitted

Breakfast

Berkshire Morning Egg Puff (Artichoke Frittata)

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Serves 16
Amy Lindner-Lesser
The Rookwood Inn
Lenox, MA

24 ounces egg substitute
1 pint low-fat cottage cheese
1 tablespoon basil pesto
1 teaspoon grated parmesan cheese
1/2 teaspoon white pepper
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 cup shredded cheddar cheese
14 ounces canned artichoke hearts, drained and sliced into 1/4-inch pieces
2 green onions, finely sliced
1 red bell pepper, thinly sliced

Preheat the oven to 350°F. Spray a 9 x 13-inch glass baking dish with nonstick cooking spray.

Whisk the egg substitute, cottage cheese, pesto, parmesan, white pepper, flour, and baking powder, blending thoroughly. Mix in the cheese, artichoke hearts, and green onions.

Pour the mixture into the baking dish, top with the red pepper slices, and bake for 30 to 40 minutes until golden and firm to the touch.

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