Spring Vegetable Frittata

5 from 1 vote

This savory cottage cheese Spring Vegetable Frittata with goat cheese is a simple and quick mealtime solution that your family will love for breakfast or dinner!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Servings: servings

Author: Krissy Allori

Equipment

Ingredients

8 eggs
1 cup cottage cheese
1/4 cup all purpose flour
1 teaspoon baking powder
1/2 cup fresh snow peas removed from shell
1 1/2 cup fresh asparagus chopped into bite sized pieces, lower woody portions discarded
2 cups fresh spinach
2 tablespoons butter
4 green onions sliced thin
4 ounces goat cheese I used chive flavor
salt and pepper as desired

Instructions

Using stand mixer with whisk attached, beat 8 eggs and 1 cup cottage cheese on medium speed for five minutes. Then add 1/4 cup all purpose flour and 1 teaspoon baking powder and mix until combined.
While eggs and cottage cheese are mixing, blanch the 1/2 cup fresh snow peas, 1 1/2 cup fresh asparagus, and 2 cups fresh spinach in boiling salted water for one minute, then immediately strain and transfer to and ice water bath to stop the cooking process. Once cooled, strain and squeeze out water from veggies.
Preheat oven to 450 degrees F.
Heat a 10 inch cast iron skillet over high heat. When hot, melt 2 tablespoons butter in pan. Once butter is melted, reduce heat to medium and add egg mixture. Allow to cook for 1-2 minutes, then add your blanched vegetables. Then top with sliced 4 green onions, and finally with crumbled 4 ounces goat cheese. Once egg mixture has cooked on stove for 5-6 minutes, transfer to preheated oven and cook until golden brown and mixture no longer jiggles, about 8-12 minutes. Remove from oven and serve hot. Season with salt and pepper, to taste.

Notes

The spring vegetables can be replaced with any vegetables of your choosing. Blanching them is not required, however this quick step will soften them slightly and make them vibrant green.

Nutrition