ANOTHER frittata! Oh hush. You know you love eggs.
I don’t have a link for this one, as it’s a recipe I wrote in my good ol’ black book of recipes years ago and, well, whatever the original source was, it seems to have disappeared into the ether since. Lucky for us that I wrote it down for posterity, huh?
Here’s what you need:
16 oz cottage cheese
10 oz frozen, chopped spinach, thawed and well drained
1 c mozzarella, shredded
1/2 c. Bacon Bits
1/2 c. green onion
1/2 medium red pepper, cut into strips
Preheat your oven to 350 degrees. Beat your eggs in a large bowl before adding the remaining ingredients (other than the red peppers). Mix well and pour into a greased 9″ pie plate. Top with red peppers and bake for approximately 40 minutes, or until the center is set.
…for some reason the original recipe wants you to leave the peppers raw and throw them on top of the finished dish at the end. We weren’t down with that (roasted red peppers are way more delicious than raw) so we put them in before cooking. Obviously, since your mixture is going to be a bit…soupy, you’re going to have them sink into the frittata a bit. This doesn’t do anything to hurt their flavor.
All of us enjoyed this, and it’s good as leftovers as well. Make sure that you do a really good job of squeezing the liquid out of your spinach before mixing this together, and you may want to drain a bit of the cottage cheese if having a “leaky” frittata weirds you out. It’s a little juicy otherwise.
Thanks to the combination of eggs and cottage cheese this is nice and high in protein This time I went with a traditional, “pop it in the oven and bake for a long time” approach, but you could, of course put everything in an oven safe pan and set the bottom first like we’ve done for the pizza frittata in the past!