Pickled Vegetable Frittata 
 | RICARDO

Ingredients

• 10 eggs, lightly beaten
• 1 cup (250 ml) cottage cheese
• 1 cup (250 ml) pickled mushrooms, drained and halved
• 1/2 cup (120 g) roasted red bell peppers, cut into strips
• 1 jar (170 ml) oil-packed artichokes, drained and quartered
• 1/2 cup (23 g) chopped parsley
• 1 onion, thinly sliced
• 2 slices bacon, thinly sliced
• 2 tbsp (30 ml) olive oil
• 1/2 cup (125 ml) chicken broth
• 1/2 cup (35 g) grated Parmigiano-Reggiano cheese
• Salt and pepper