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.