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Breakfast > Other Breakfast

Cheese and Vegetable Frittata


Preparation Time: 15 minutes

Cook Time: 22 minutes

Servings: 4 to 8

Recipe developed by Adeena Sussman


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


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.