Frittata with Collard Greens and Cottage Cheese

Frittata is Latin for omelette but is prepared differently than omelettes, usually started on the stove-top and finished under the broiler. The result is an egg dish that is firm, and nicely brown on the top and edges.
Frittatas require an ovenproof skillet for preparation, but no other special equipment. These are great dishes to highlight fresh, seasonal ingredients or a perfect way to utilize leftovers and are perfect for breakfast, brunch, lunch or dinner.

Serves 2

Ingredients
4 - Eggs
1/2 C - Frozen Collard Greens (*Refer Notes)
1/2 C - Low-fat Cottage Cheese
1/2 Tsp - Paprika
1/4 Tsp - Freshly ground pepper
1/4 C - Onion (Chopped)
2 cloves - Garlic (Finely chopped)
3 Tbsp - Grated Pepper Jack cheese or any cheese of your choice
Salt
Oil
Direction

• Preheat the Broiler and position the rack 15cm away from the heat source.
• Beat the egg and season with salt and pepper.
• Add oil to the *oven-proof skillet and add onions, garlic and saute until the onions are translucent.
• Add paprika and thawed collard greens. Saute until the water evaporates off.
• Add cottage cheese and saute until the water evaporates off.
• Add the eggs to the pan and stir gently to combine. Cover and cook gently for 2-3 mins (the frittata should remain moist on top)
• Remove the cover and add grated Pepper Jack cheese on top and transfer the skillet under the broiler. Cook for 5 mins or until the frittata is set and lightly browned.
• Let it stand for 5 mins
• Cut it into wedges and serve warm with the bread of your choice.

Notes and Tips

• You can use a cast-iron skillet or non stick pan that has a flame-proof handle and is oven-safe, to cook your frittata. I used a 6 inch cast iron skillet for a 4 egg frittata.
• A fresh tomato salsa would pair well with this frittata.
• You can multiply the ingredients and make some extra to store in the fridge, for a quick morning breakfast for your busy work days.
• If you are using fresh collard greens, use 1C of chopped leaves.
• You can substitute Collard greens with Kale, Swiss chard or Spinach.