Cheese and Vegetable Frittata Recipe

Directions

1. 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.