Recipe developed by Adeena Sussman
Cheese and Vegetable Frittata Recipe
-
- Prep
- 15 min
-
- Total
- 55 min
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- Servings
Ingredients
- 1/2 cup Friendship Dairies® cottage cheese
- 8 eggs, lightly beaten
- 3/4 cup shredded cheddar cheese
- 1 tbsp. chopped fresh basil (or 1 tsp dried)
- 2 tbsp. chopped fresh thyme (or 1 tsp. dried)
- 1 tsp. salt
- 1/2 tsp. fresh ground black pepper
- 1/2 cup olive oil, divided
- 2-1/2 cups chopped onion
- 2 cloves minced garlic
- 3 cups mushrooms, trimmed and sliced
- 2 cups asparagus spears, trimmed and cut into 1-inch pieces
- 2 cups cherry tomatoes
- 1/2 cup rinsed, drained and chopped roasted red pepper
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 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.
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- Prep
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-
- Total
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- Prep
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- Total
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- Prep
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- Total
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