spring cottage cheese frittata
Makes 1 frittata
1 small bundle of fresh spinach & asparagus
12 pasture raised eggs
1⁄2 cup Good Culture Cottage Cheese
1⁄2 cup shredded pecorino cheese
1⁄2 teaspoon sea salt
Freshly cracked black pepper, to taste
Fresh dill, parsley, and/or chives, for garnish
Preheat the oven to 350 F.
Lightly grease an 8” or 10” oven safe skillet with extra virgin olive oil or ghee.
Wash and trim the spinach and asparagus. Add to the pan in an even layer.
In a medium mixing bowl, whisk together the eggs, cottage cheese, pecorino, salt and
pepper. Pour the egg mixture over the asparagus and spinach.
Transfer the pan to the oven, and bake for 20-25 minutes, or until set.
Cool for 10 minutes, then carefully slide the frittata out of the skillet and onto a cutting
board. Slice into wedges, and serve sprinkled with fresh dill, parsley, and/or chives.