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Fluffy Stovetop Frittata

Ingredients:

• 3 eggs
• 75g cottage cheese
• Handful of chopped scallions and spinach (olives, capers, dill, parsley, mushrooms, peppers, tomatoes, and shallots would be great here too)

(This is just what I had on hand, but you could certainly scale this up with more eggs and ingredients. 3-4 eggs per 75g of cottage cheese makes for a really fluffy end result.)

Directions:

1. Crack eggs into a glass, then add cottage cheese and mix them together. Set aside.
2. Heat glug of EVOO on medium-low heat. Add all of your veggies to the pan before the oil gets too hot.
3. Stir and cook the veggies until they’re softened and starting to brown.
4. Pour egg mixture on top of the veggies. Make sure the egg is evenly distributed across the pan. Season with a little bit of salt and pepper.
5. Cover with skillet top and cook (checking on progress) for 5-7 minutes. Puncture any air pockets that form, encourage liquid-y spots to distribute to drier spots. Make sure pan is centered on the heat. The frittata will pull away from the sides and be mostly set on top when it’s ready to flip.
6. Gently cut frittata in half before flipping with a spatula and spoon. (It wouldn’t have been possible for me otherwise.)
7. Cook, covered for 2-3 more minutes.
8. Take off the heat, serve each half with toast/pita, guac/ hummus/yogurt, and/or the hot sauce of your choice.