This springy frittata is easy to make and jam-packed with veggies and protein. It’s loaded up with a medley of spring greens and seasoned to perfection with Harmony All Purpose Blend. After sautéing shallots, asparagus, peas, and spinach, you blend up protein-packed cottage cheese until it’s super smooth (no lumps, promise!) with eggs and Harmony All Purpose Blend. The egg mixture gets stirred into the veggies, then topped with creamy goat cheese, and baked to golden perfection. Each serving has over 20g of protein, making it a satisfying and nutritious meal that’s perfect for Easter brunch or a quick and healthy meal prep lunch.

Serves: 6

Total Time: 30 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 shallot, diced
• 1/2 lb. asparagus, ends trimmed and cut into 1-inch pieces
• 2/3 cup frozen peas
• 4 cups fresh spinach, roughly chopped
• 1 cup cottage cheese
• 6 large eggs
• 2 teaspoons Harmony All Purpose Blend
• 4 ounces goat cheese (or feta cheese), crumbled
• 4 basil leaves, thinly sliced

Instructions:

1. Preheat oven to 375°F.

2. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Saute the shallot for 2 minutes. Add in the asparagus and saute for 3 minutes, stirring often. Stir in the peas and spinach and cook until the spinach is fully wilted. Turn off the heat.

3. Add the cottage cheese to a blender and blend until smooth. Add the eggs and Harmony All Purpose Blend and blend for a few seconds to combine. 

4. Pour the egg mixture over the vegetables in the skillet and gently stir to combine so that the vegetables are evenly distributed in the egg mixture. Sprinkle the crumbled goat cheese evenly over the top.

5. Transfer the skillet to the preheated oven and bake for 23-25 minutes, or until the frittata is set and lightly golden on top.

6. Remove the frittata from the oven and let cool for at least 10 minutes (or to room temperature if desired). Garnish with basil before slicing into 6 pieces. Leftovers can be stored in the refrigerator for up to 5 days.