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Yield

12 mini-frittatas

Prep

15 minutes

Cooking

15 minutes

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Cottage Cheese Frittata

Ingredients

60 mL (¼ cup) of fresh basil leaves, chopped
60 mL (¼ cup) of fresh Italian parsley, chopped
1 green onion
1 garlic clove
3 green onions, chopped
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 Neilson 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 375°F. 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.