Description
A delicious and healthy cottage cheese frittata packed with vegetables, perfect for any meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/3 cup diced red onion
- 1 cup sliced mushrooms
- 1/2 cup chopped asparagus
- 1/2 cup chopped red bell pepper
- 1 1/2 cups packed spinach leaves
- 2 garlic cloves, minced
- Kosher salt and black pepper, to taste
- 10 large eggs
- 3/4 cup cottage cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons freshly chopped basil
- Freshly chopped chives and extra Parmesan cheese, for garnish
Instructions
- Preheat Oven & Grease Dish: Start by preheating your oven to 375 degrees F. While it is warming up, grease your oven-safe skillet well with olive oil. This step will help your frittata come out smoothly.
- Sauté Vegetables Until Tender: Heat your skillet on medium heat, then toss in the diced red onion, sliced mushrooms, chopped asparagus, chopped red bell pepper, and minced garlic. Sauté the vegetables for about 5 to 7 minutes until they are soft and fragrant. This enhances the flavor and prevents a watery frittata.
- Mix Eggs & Cottage Cheese: In a large bowl, whisk together the 10 large eggs and 3/4 cup cottage cheese until well blended and creamy. Be careful not to overmix, as you want a fluffy texture.
- Add Vegetables to Egg Mix: Gently fold in the sautéed vegetables with a spatula into the egg and cottage cheese mixture. Ensure a good distribution without making the mixture too watery.
- Pour & Bake Frittata: Carefully pour the mixture into the greased skillet, spreading it evenly. Place it in the preheated oven and bake for about 20 minutes. The frittata is ready when it is golden brown and just set; avoid over-baking as this may lead to a rubbery texture.
- Cool & Slice to Serve: After removing it from the oven, let your frittata cool for a few minutes before slicing. The aroma will fill your kitchen, and it should look inviting. Allowing it to rest helps hold it together better before serving.
Notes
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the frittata for up to 3 months. Thaw in the fridge overnight and reheat in the oven until warmed through.
- Expert Tips: Be careful not to over-bake the frittata, as overcooked eggs can become rubbery. If the frittata seems watery, ensure to cook your veggies longer until most moisture evaporates before mixing in the eggs.
- Reheating Instructions: Reheat in the oven at 350 degrees F for about 10-15 minutes, or until warmed through.
- Serving Suggestions: Pair your frittata with a fresh fruit salad or serve alongside crispy hash browns. Top with freshly chopped herbs or extra Parmesan cheese for garnish.
- Recipe Variations: Replace cottage cheese with ricotta for a creamier texture. Add additional proteins like chopped ham or bacon. Mix in different herbs like dill or parsley for varied flavor.
- Ingredient Notes: Select fresh and vibrant vegetables for the best flavor. Ensure to sauté them thoroughly to avoid excess moisture in the frittata.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 285mg