Cottage Cheesy Frittata
From the kitchen of: Marilyn
INGREDIENTS:4 eggs
2 tablespoons heavy cream
Black pepper to taste
Dash cayenne pepper
2 tablespoons butter
FILLING:
1 bunch spinach equal to about 1 cup cooked spinach, well drained and chopped; or 8 ounces packaged frozen spinach, thawed, drained, and chopped
1/2 cup cottage cheese
3 tablespoons grated Parmesan cheese
2 tablespoons slivered fresh basil, or 2 teaspoons dried basil
INSTRUCTIONS:
Preheat broiler.
In a medium bowl, using fork, whisk eggs, cream pepper, and cayenne pepper. Set aside.
Wash spinach well, removing stems. With water still clinging to the leaves, place in a medium saucepan with a tight fitting lid. Turn to medium-high and cook until leaves are wilted, about two minutes. Drain in colander, pressing out all liquid with the back of a spoon. Chop and set aside.
In a small bowl, combine cottage cheese, Parmesan cheese, spinach, and basil. Mix well with a fork until blended. Set aside.
In a 10 inch skillet, melt butter over medium-high heat. When butter is hot and bubbly, add egg mixture. As eggs cook, lift edges to let uncooked egg seep underneath. When bottom is set but top is still moist, spread filling over eggs and place under broiler. Broil 1 to 2 minutes, checking frequently, until top is golden and puffed up.
