Cottage Cheese Frittata


– 8 large eggs – 1 cup (251g) egg whites (or 8 large egg whites) – 3/4 cup (206g) low-fat cottage cheese – 1 small onion (147g; ~1 cup), diced – 5–6 (87g) canned large artichoke hearts, drained & quartered – 2 cups (51g) lightly packed spinach – 1/2 cup (35g) sliced mushrooms – 1/4 cup (50g) low-fat feta or goat cheese – 2 Tbsp olive oil – 1 tsp salt – 1 tsp ground black pepper – Parsley for topping, optional

1. Preheat oven to 350 and grease a 9″ pie dish. 2. Whisk eggs, egg whites, & seasonings in a large bowl, then add cottage cheese and stir. Set aside. 3. In a medium pan, sautee mushrooms and onion in olive oil over medium heat. Add spinach and artichokes and cook until spinach is softened. 4. Transfer veggies to pie dish, then pour eggs on top. 5. Sprinkle cheese evenly on top of egg mixture. 6. Bake 35-40 minutes, or until set and an inserted toothpick comes out clean. 7. Let cook 5-10 minutes and serve!


Enjoy as part of your breakfast or next brunch!