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Photo for - Spring Vegetable Frittata

Spring Vegetable Frittata

Cottage cheese adds a wonderful texture to this baked frittata. Loaded with fresh asparagus, it makes a delicious main for breakfast or lunch, or even a light dinner. Serve with fruit for breakfast and a tossed green salad for lunch or dinner.

  • Yields: 40 pieces
  • Preparation: 60 minutes

Ingredients

  • 1/2 cup (125mL) olive oil
  • 2 lb (1Kg) asparagus, trimmed and cut into 1-inch (2.5 cm) pieces
  • 10 green onions, thinly sliced
  • 4 garlic cloves, minced
  • 2 tsp (10mL) dried oregano
  • 1 1/2 tsp (7mL) salt
  • 1 1/2 tsp pepper
  • 4 cups (1L) cherry tomatoes, halved
  • 2 cups (500mL) frozen peas, thawed
  • 40 eggs
  • 4 cups (1L) GAY LEA - Cottage Cheese 4%
  • 2 cups (500mL) GAY LEA - Homogenized Milk
  • 10 cups (2.5L) SALERNO – Supreme Partly Skimmed Mozzarella Cheese
  • 1/2 cup (125mL) fresh parsley, finely chopped

Instructions

  1. Preheat oven to 350˚F (180˚F). Heat oil in large skillet set over medium heat. Cook asparagus, green onions, garlic, oregano, and 1/2 tsp (2 mL) each salt and pepper for 3 to 5 minutes or until asparagus is tender-crisp. Add tomatoes and peas, tossing until well coated. Transfer to 2 lightly buttered full hotel pans.
  2. Meanwhile, whisk together eggs, cottage cheese, milk, and remaining salt and pepper until well blended. Whisk in mozzarella and parsley. Pour over vegetables.
  3. Bake for 30 to 40 minutes or until edges are golden and puffed and eggs are set. Let stand for 5 minutes. Cut into 40 (4 1/2- x 2 1/2-inch (11 x 6.5 cm) pieces. Hold for service.
  • When asparagus is not in season, substitute broccoli or green beans.
  • Alternatively, bake frittata in greased muffin cups for easy-to-serve individual portions.
  • Substitute basil for parsley.
  • Serve with a sprinkle of Ivanhoe Cheese 100% Parmesan Shred.
Photo of - Spring Vegetable Frittata

Ingredients

  • 1/2 cup (125mL) olive oil
  • 2 lb (1Kg) asparagus, trimmed and cut into 1-inch (2.5 cm) pieces
  • 10 green onions, thinly sliced
  • 4 garlic cloves, minced
  • 2 tsp (10mL) dried oregano
  • 1 1/2 tsp (7mL) salt
  • 1 1/2 tsp pepper
  • 4 cups (1L) cherry tomatoes, halved
  • 2 cups (500mL) frozen peas, thawed
  • 40 eggs
  • 4 cups (1L) GAY LEA - Cottage Cheese 4%
  • 2 cups (500mL) GAY LEA - Homogenized Milk
  • 10 cups (2.5L) SALERNO – Supreme Partly Skimmed Mozzarella Cheese
  • 1/2 cup (125mL) fresh parsley, finely chopped