Spring Vegetable Frittata
Cottage cheese adds a wonderful texture to this baked frittata. Loaded with fresh asparagus, it makes a delicious main for breakfast or lunch, or even a light dinner. Serve with fruit for breakfast...
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Cooking tools:
- Hotel pan
- Skillet
- Oven
- Stove
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 1/2 cup (125 mL) olive oil
- 2 lb (1 Kg) asparagus, trimmed and cut into 1-inch (2.5 cm) pieces
- 10 green onions, thinly sliced
- 4 garlic cloves, minced
- 2 tsp (10 mL) dried oregano
- 1 1/2 tsp (7 mL) salt
- 1 1/2 tsppepper
- 4 cups (1 L) cherry tomatoes, halved
- 2 cups (500 mL) frozen peas, thawed
- 40 eggs
- 4 cups (1 L) GAY LEA - Cottage Cheese 4%
- 2 cups (500 mL) GAY LEA - Homogenized Milk
- 10 cups (2.5 L) SALERNO – Supreme Partly Skimmed Mozzarella Cheese
- 1/2 cup (125 mL) fresh parsley, finely chopped
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