Cottage Cheese Frittata
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- Prep
- 15 min
-
- Total
- 30 min
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- Serving
- 12 mini-frittatas
Ingredients
- 60 mL (¼cup) of fresh basil leaves, chopped
- 60 mL (¼cup) of fresh Italian parsley, chopped
- 1 green onion
- 1 garlic clove
- 1 medium-sized zucchini, chopped
- 30 mL (2 tbsp) of extra-virgin olive oil
- 500 mL (2 cups) of minced kale (about 2 large leaves, stems removed)
- 6 eggs
- 125 mL (½ cup) of Scotsburn cottage cheese
- 250 mL (1 cup) of broccoli florets
- 125 mL (½ cup) of chopped asparagus
- Zest from ½ a lemon
Directions
- Preheat oven to 375oF. Grease a muffin pan and set aside.
- In the bowl of a food processor, add the basil, Italian parsley, green onion, garlic clove and zucchini. Pulse for a few seconds at a time until the ingredients are finely chopped.
- Heat the olive oil in a large pan over medium heat. Add the herb and zucchini mixture and sweat for 5 minutes, mixing from time to time. Add the minced kale and cook 5 minutes, mixing from time to time, until it has wilted. Remove from the heat and set aside.
- In a large bowl, whisk the eggs, then add the cottage cheese. Using a spatula, fold in the broccoli, asparagus, lemon zest, and, finally, the cooked herb and zucchini mixture.
- Spoon the mixture into the muffin cups, filling up to three-quarters. Bake 15 to 20 minutes, or until the frittatas are puffed and golden. Let cool, then unmold. Serve hot or room temperature.
Products in this recipe
Cottage Cheese
Great in homemade lasagna, fresh fruit salad or with a drizzle of honey, our cottage cheese is high in protein and a must-have for every household.
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