Ingredients:
12 eggs
1 pt cottage cheese
8 oz shredded mozzarella
1 small onion, diced fine
2 carrots, sliced fine
2 cloves of garlic, minced
Olive Oil
1/2 red or golden bell pepper
1 C finely sliced, garden-fresh asparagus
1 C sliced mushrooms
Butter
1 Tbs dried basil
1 tbs dried dill
Instructions:
Beat the eggs and add the cheeses. Stir in well. Saute the onions, carrots, garlic, in olive oil, until slightly softened. Add the peppers and asparagus. Sautee until all vegetables are softened. Add to the egg mixture. In a separate pan, saute the mushrooms in butter, until lightly softened. Add mushrooms and herbs to the egg mixture.
Bake in a 9x13 pan at 325 for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Feel free to substitute other cheeses and different vegetables to the mix. Some favorites are zucchini, spinach, kale, and even broccoli. The key is to slice everything fine, so that no particular taste is overwhelming.
The frittata is best served with a fresh garden salsa.
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