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Cheese and Vegetable Frittata

Prep Time: 15 minutes

Cook Time: 22 minutes

Servings: 4 to 8

Recipe developed by Adeena Sussman

Ingredients

  1 cup Friendship® 1% cottage cheese

  8 eggs, lightly beaten

  3/4 cup shredded cheddar cheese

  2 Tbs chopped fresh basil (or 1 teaspoon dried)

  2 tsp chopped fresh thyme (or 1 teaspoon dried)

  1 tsp salt

  1/2 tsp freshly ground black pepper

  1/4 cup olive oil

  1 large onion, chopped (2 1/2 cups)

  2 cloves minced garlic

  1 container (10 oz.) mushrooms, trimmed and sliced (3 cups)

  1/2 lb asparagus spears, trimmed and cut into 1-inch pieces (2 cups)

  1 pint (2 cups) cherry tomatoes

  1/2 cup rinsed, drained and chopped roasted red pepper

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Directions

Preheat oven to 425°F.

Lightly beat eggs in a large bowl, then fold in cottage cheese, cheddar cheese, basil, thyme, salt, and pepper; reserve.

Heat 1/4 cup olive oil in a cast-iron skillet over medium-high heat. Add onions and cook, stirring until golden and slightly caramelized, 10-11 minutes. Add garlic and cook 1 additional minute.

Add mushrooms and cook until softened, 4-5 minutes. Add asparagus, tomatoes, and peppers and cook 1 additional minute.

Add egg mixture to skillet and stir gently with a fork to eliminate air pockets. Cook for 3-4 minutes until edges just begin to set, then transfer to oven and bake until frittata is puffed and golden, 20-22 minutes. Remove from oven, cool slightly and cut into wedges.