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Frittata Recipe
with Spinach and Cottage Cheese
A breakfast frittata recipe that is good to prepare in advance and then only heat up in the morning when you are in a hurry to get to work.
Serve as is or with tomato slices (when in season), some slices of turkey breast or lean ham.
It’s also delicious for lunch or as a snack.
4 servings
Ingredients
400 grams / 1 lb. frozen spinach
1 onion
2-3 cloves of garlic
2-3 mushrooms
1-2 tablespoons of olive oil
200 grams / ½ pound cottage cheese
4 eggs
15 cl / 5 fl oz milk
1 tablespoon grated parmesan cheese (optional)
salt, pepper
Preparation
1. Put the oven on at 180 degrees C/ 356 degrees F.
2. Defrost the spinach and squeeze out as much liquid as possible.
3. Chop the onion and the garlic.
4. Heat the oil in an oven proof frying pan.
5. Fry the onion and the garlic until it softens.
6. Add the spinach and fry for about 10 minutes while stirring.
7. Salt and pepper to taste.
8. Add the cottage cheese, mix it with the spinach or leave as a cover on the top.
9. Whip the eggs in a bowl with the milk.
10. Add the parmesan cheese if desired.
11. Add salt and pepper to eggmix.
12. Pour the egg batter over the spinach in the frying pan and fry on low heat for about 15 minutes or until the eggs set.
13. Put the dish in the oven for about 10-15 minutes until brown on the surface.
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