Stovetop Cottage Cheese and Egg Frittata with Cheese and Veggies

HAPPY FIRST DAY OF SPRING 

Stovetop Cottage Cheese and Egg Frittata with Cheese and Veggies
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 the frittata on the stove and skipping the usual oven finish. Prep all ingredients ahead of time for easier assembly.
The recipe serves four, and Buttermilk Blueberry Lemon Coffeecake was the perfect side. and previously posted.
https://sockfairies.blogspot.com/2021/04/buttermilk-blueberry-lemon-coffee-cake.html

Frittata Ratio  
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 and diced cooked potaotes 

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 the peppers, onions, and garlic at medium-low for 2 minutes. Add the spinach leaves and stir-fry until 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 the edges to let the egg mixture cook underneath.

• Sprinkle cheese at the 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.

Adding some Minnesota humor to the day.