Spring cleaning, but make it a frittata! You can use whatever leftover veggies you have in the fridge to make this easy go-to recipe, but ours features springy veg like mushrooms, scallions, asparagus, cherry tomatoes, and dill plus a secret ingredient (cottage cheese!) stirred into the eggs to make them extra creamy. It bakes up with cheddar cheese (or whatever kind you have on hand) in Chrissy's Fave Stainless Steel Skillet which goes effortlessly from stovetop to oven and cleans up even more easily thanks to its nontoxic nonstick coating. The best part is you can eat this for breakfast, lunch, dinner, literally any time!
1 dozen eggs
2 teaspoons kosher salt, plus more to taste
¼ teaspoon pepper, plus more to taste
1 cup cottage cheese
1 ½ cups shredded cheddar cheese - or Parm - whatever is on hand
4 tablespoons butter, divided
1 cup finely chopped dill (or a mix of any herbs you have)
1 cup sliced scallion greens, chives, or a combination
4 tablespoons olive oil, divided
1 small onion, sliced thin
5 cloves garlic, thinly sliced
1 cup cherry tomatoes
1 cup thinly sliced mushrooms
8 asparagus stalks, tough ends snapped off
The perfect cozy fall dish.
It's like CPK meets summer barbecue.
Bringing back my must-have breading for this beloved Southern dish!