This protein-packed veggie frittata is as easy as blend, pour, and bake. Nellie's Free Range Eggs and cottage cheese create a light, fluffy texture, while two cups of colorful vegetables make it a great way to clean out the crisper drawer. Perfect for meal prep, breakfast sandwiches, or a quick grab-and-go lunch.

Instructions

1. Preheat the oven to 375°F. Line an 8 x 8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
2. In a blender, combine the Nellie's Free Range Eggs, cottage cheese, salt, and pepper. Blend for 30 to 45 seconds until smooth and slightly frothy.
3. Scatter the vegetables evenly into the prepared pan. If using cheese, sprinkle it over the vegetables.
4. Pour the egg mixture evenly over the top. Gently tap the pan on the counter to help the eggs settle around the vegetables.
5. Bake for 35 to 40 minutes, or until the center is set and the top is lightly golden. A knife inserted in the center should come out clean.
6. Let cool for 10 minutes before lifting the frittata from the pan using the parchment. Slice into 9 squares and serve warm or at room temperature.

Tips

• If using vegetables with a high water content, such as mushrooms, zucchini, or spinach, cook them first and squeeze out any excess moisture to keep the frittata light and fluffy.
• Blend the eggs and cottage cheese until completely smooth for the creamiest texture.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Enjoy cold, reheat in the microwave, or tuck a square into an English muffin or wrap for an easy breakfast.

Nellie's Tip 💜☀️

Make two at once and freeze individual squares between sheets of parchment paper. They'll thaw overnight in the refrigerator and make busy mornings a whole lot easier.