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Cheese and Vegetable Frittata

  • Prep
    15 min
  • Total
    55 min
  • Servings

Recipe developed by Adeena Sussman

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

  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.

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