Spring Frittata with Cottage Cheese, Leeks, and Wild Mushrooms

Featured Product: Nancy’s Organic Whole Milk Cottage Cheese

Ingredients

• 8 Eggs
• ½ C. Whole Milk
• Salt and Pepper, to taste
• 1 Tbsp. Olive Oil
• 1 C. Thinly Sliced Leeks
• 1 C. Sliced Mushrooms (such as cremini, oyster, shitake or a mixture)
• 5 oz. Baby Spinach
• 4 oz. Nancy’s Organic Whole Milk Cottage Cheese

Directions

1. 1. Preheat the oven to 375 degrees.
   2. In a medium bowl, whisk together the eggs and milk. Season with salt and pepper and set aside.
   3. Heat the olive oil in an oven safe, non-stick skillet over medium heat. Add the sliced leeks and sauté until softened, about 5 minutes. Season with salt and pepper.
   4. Add the mushrooms to the leeks and sauté until tender.
   5. Add the spinach to the mixture and incorporate. Reduce the heat to medium-low.
   6. Pour the egg mixture over the sautéed vegetables and drop the cottage cheese in spoonfuls around the skillet. Do not stir. Cook for about 2 more minutes until the mixture begins to set around the edges.
   7. Transfer the skillet to the oven and bake until the center is set and the top is golden, about 25 minutes.
   8. Allow the frittata to cool in the skillet for a few minutes before removing it by turning it onto a cutting board.
   9. Cut the frittata into slices and serve warm or cold.