Summer Squash Frittata

1. Preheat oven to 375°F (190°C).

   
   

2. Prepare the vegetables:

   Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.

   
   

3. Add the greens and squash:

   Stir in the chopped summer squash and cook until slightly tender. Add the Swiss chard and cook until wilted. Season lightly with salt, pepper, and a pinch of cayenne.

   
   

4. Prepare the egg mixture:

   In a large bowl, whisk together the eggs, cottage cheese, heavy cream, Monterey Jack cheese, and fresh herbs until well combined.

   
   

5. Combine and assemble:

   Pour the egg mixture over the sautéed vegetables in the skillet. Gently stir to evenly distribute.

   
   

6. Add toppings:

   Arrange the thinly sliced squash, tomatoes, and red onion over the top for a layered, finished look.

   
   

7. Bake:

   Transfer the skillet to the oven and bake for 20–25 minutes, or until the center is set and the edges are lightly golden.

   
   

8. Rest and serve:

   Allow the frittata to cool slightly before slicing. Serve warm or at room temperature.

   
   

9. Finish with crème fraîche:

   Top each serving with a dollop of crème fraîche or Dijon crème fraîche for added brightness.

Optional Notes & Variations

• Protein Flexibility: Add cooked bacon, sausage, or smoked salmon for a heartier version.

• Cheese Swap: Goat cheese or feta can replace Monterey Jack for a tangier profile.

• Dairy-Free Option: Substitute cream with a plant-based alternative and omit cheese.

• Make Ahead: This frittata stores beautifully and can be reheated or enjoyed cold.

• Why Cottage Cheese Works: It creates a light, creamy texture while increasing protein without heaviness.

• Serving Tip: Pair with a crisp green salad and citrus vinaigrette for balance.