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Cottage Cheese Frittata

  • Prep
    15 min
  • Total
    30 min
  • Servings
    12 mini-frittatas

Cottage Cheese Frittata


  • 60 mL (¼ cup) of fresh basil leaves, chopped
  • 60 mL (¼ cup) of fresh Italian parsley, chopped
  • 1 green onion
  • 1 garlic clove
  • 3 green onions, chopped
  • 1 medium-sized zucchini, chopped
  • 30 mL (2 tbsp) of extra-virgin olive oil
  • 500 mL (2 cups) of minced kale (about 2 large leaves, stems removed)
  • 6 eggs
  • 125 mL (½ cup) of Neilson cottage cheese
  • 250 mL (1 cup) of broccoli florets
  • 125 mL (½ cup) of chopped asparagus
  • Zest from ½ a lemon


  1. Preheat oven to 375°F. Grease a muffin pan and set aside.
  2. In the bowl of a food processor, add the basil, Italian parsley, green onion, garlic clove and zucchini. Pulse for a few seconds at a time until the ingredients are finely chopped.
  3. Heat the olive oil in a large pan over medium heat. Add the herb and zucchini mixture and sweat for 5 minutes, mixing from time to time. Add the minced kale and cook 5 minutes, mixing from time to time, until it has wilted. Remove from the heat and set aside.
  4. In a large bowl, whisk the eggs, then add the cottage cheese. Using a spatula, fold in the broccoli, asparagus, lemon zest, and, finally, the cooked herb and zucchini mixture.
  5. Spoon the mixture into the muffin cups, filling up to three-quarters. Bake 15 to 20 minutes, or until the frittatas are puffed and golden. Let cool, then unmold. Serve hot or room temperature.


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  • Total
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