Ingredients
Equipment
Method
- Preheat your oven to 375°F.
- Sauté the veggies – Melt butter in a skillet and add the mushrooms. Cook on medium-low heat at first so they cook through and release their liquid, then increase to medium and cook until they develop a beautiful golden-brown sear. Stir in the sun-dried tomatoes with a bit of their oil, then add the spinach. Cook until everything is well combined (if using fresh spinach, it will release a bit more liquid).
- Whisk the eggs – In a separate bowl, whisk together the eggs and cottage cheese until smooth. Add salt and freshly cracked black pepper, then whisk a little more to incorporate air and create a light, fluffy texture.
- Assemble the frittata – Spray your baking dish with cooking spray. Add the sautéed veggies in an even layer, then pour the egg mixture into the center. This helps keep the veggies evenly distributed and gives you a balanced bite every time.
- Bake – Transfer to the oven and bake for 20–25 minutes, or until the center is set and no longer liquidy. The frittata will puff slightly and the edges will turn lightly golden.
- Finish and serve – Top with crumbled feta and green onions. Optional, but really—just trust me, it’s a great addition. Slice, serve, and enjoy!
Notes
Mona's Tip: About 2–3 eggs per person makes the perfect frittata portion.
Mona's Tip: Don't rush (or crowd) the mushrooms. Letting them cook and brown in an even layer will add great flavor.
Mona's Tip: Don’t skip the whisking — a little air goes a long way in making your frittata light and fluffy. You’ll know it’s ready when the mixture looks smooth and evenly combined (almost like orange juice. )
Mona's Tip: Use what you have. Any vegetable will work in a frittata.