Cottage Cheesy Frittata

• 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:

1. Preheat broiler. 

2. In a medium bowl, using fork, whisk eggs, cream pepper, and cayenne pepper.  Set aside.

3. 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.

4. In a small bowl, combine cottage cheese, Parmesan cheese, spinach, and basil. Mix well with a fork until blended.  Set aside.

5. 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.