I recently had the pleasure of meeting this frittata, I mean Kristyn, at a bachelorette weekend brunch. She served it alongside bacon, fruit salad and home-made cinnamon rolls (but I’m pretty sure I had 4 helpings of frittata and not much else). I immediately knew that I had to have the recipe. It was not only delicious but chock full of fresh seasonal veggies! Thank you Kristyn for introducing us, I have a feeling I’ll be seeing a lot of this tempting egg dish. I have already made it twice this week.
Tip: This cooks pretty quickly so I like to have everything chopped and measured before I start cooking.
Preparation time: Cooking time: Total Time:
(or olive oil)
(sliced and washed)
(cut into roughly 1/4-inch rounds)
(drained and quartered)
low-fat cottage cheese
shaved Parmesan cheese
herbes de Provence
Heat the avocado oil and the butter in a cast iron skillet over medium heat. Use a skillet that can go into the oven later. Add the leeks and asparagus and sauté until they are softened and slightly browned (about 10 minutes), stirring frequently.
Turn off the heat and stir the artichokes into the skillet.
In a medium bowl, whisk together the eggs, cottage cheese, Parmesan cheese, herbs de Provence and pepper. Then pour the contents of the bowl into the skillet and stir until it the ingredients are all mixed up.
Cover and cook over medium heat for 10 -12 minutes. Meanwhile preheat the broiler.
Remove the lid and place under the broiler for 3-5 minutes until the top is slightly browned.