Stove Top Cottage Cheese, Egg, Cheese and Veggie Frittata

The following poem comes from A.A. Milne's book of poetry. It was written in 1924. You can just imagine Winnie the Pooh reciting these words as he walked through the woods on a very fine spring morning.
Spring Morning
by A. A. Milne

Where am I going? I don’t quite know.
Down to the stream where the king-cups grow-
Up on the hill where the pine-trees blow-
Anywhere, anywhere. I don’t know.

Where am I going? The clouds sail by,
Little ones, baby ones, over the sky.
Where am I going? The shadows pass,
Little ones, baby ones, over the grass.

If you were a cloud, and sailed up there,
You’d sail on water as blue as air,
And you’d see me here in the fields and say:
“Doesn’t the sky look green today?”

Where am I going? The high rooks call:
“It’s awful fun to be born at all.”
Where am I going? The ring-doves coo:
“We do have beautiful things to do.”

If you were a bird, and lived on high,
You’d lean on the wind when the wind came by,
You’d say to the wind when it took you away:
“That’s where I wanted to go today!”

Where am I going? I don’t quite know.
What does it matter where people go?
Down to the wood where the blue-bells grow-
Anywhere, anywhere. I don’t know.

Wanderlust encourages adventures.  Go for it these wonderful spring days! Later treat yourself to protein-packed cottage cheese, veggie, and cheese frittata. 

Stovetop Cottage Cheese Egg Cheese and Veggie Frittata
Cook's Notes: Have you ever had an amazing frittata, one that's creamy, custardy, and full of veggies, and wished you could replicate it at home? Look no more with this easy stovetop method. This protein-packed meal is the ultimate clean-out-the-fridge weeknight dinner or weekend brunch recipe. You can get creative with leftover frittata—use a slice as a sandwich filling, or break it up for easy breakfast tacos.
Each ingredient was readily available in my refrigerator so a quick run to the store was not needed. YEAH! YEAH!
I streamlined the recipe by cooking all of the frittata on the stove and skipped the usual finish, baking in the oven. Prep all ingredients ahead for easier assembly.
The recipe serves 4 and Buttermilk Blueberry Lemon Coffeecake was the perfect side. and previously posted.
https://sockfairies.blogspot.com/2021/04/buttermilk-blueberry-lemon-coffee-cake.html

The Frittata Ratio to Remember
For every six eggs, use 1/4 cup heavy cream, 1/2 cup cottage cheese, and 2 cups total of vegetables and/or meat. This will get you a frittata with a hearty filling.

Ingredients:

• 6 large eggs
• 1/4 cup heavy cream
• 1 teaspoon parsley flakes
• 1/2 teaspoon dry mustard
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 handfuls of torn spinach leaves
• 3/4 cup sweet mini peppers, diced
• 1/3 cup green onions, diced
• 1 cup shredded cheese e.g. pepper jack, Swiss, or cheddar
• Optional cooked meat 1 cup e.g. chicken sausage, diced, chicken, Italian sausage, pork sausage, or smoked salmon. Diced potatoes work well too.   

Directions:

• In a blender pulse once; eggs, cream, and spices. Add cottage cheese and pulse once more. Set aside.
• In a 10-inch non-stick skillet heat olive oil and stir fry at a medium-low heat thepeppers, onions, and garlic for 2 minutes. Add in spinach leaves and stir fry until spinach is wilted.
• Add in cooked meat if using and mix well.
• Pour the egg mixture into a skillet with the vegetable mixture. As the eggs begin to set, gently stir the eggs from the edges to the center (about 1 minute). Cover and continue cooking over medium-low heat until the eggs are slightly soft on top (8 minutes). During cooking, a few times, uncover and use a spatula to lift up around the edges for the egg mixture to cook underneath.
• Sprinkle cheese at end of cooking time to melt. Remove from the heat.

• Use a spatula to loosen the bottom. Place a large plate about the size of the skillet and flip the frittata over and then flip back.