AUGUST RECIPE Summer Frittata with Leeks and Mushrooms

Summer Frittata With Cottage Cheese, Leeks, And Wild Mushrooms

INGREDIENTS

• 8 Eggs • ½ C. Whole Milk

• Salt and Pepper, to taste • 1 Tbsp. Olive Oil • 1 C. Thinly Sliced Leeks • 1 C. Sliced Mushrooms (such as cremini, oyster, shitake or a mixture) • 5 oz. Baby Spinach • 4 oz. Nancy’s Organic Whole Milk

Cottage Cheese DIRECTIONS

• Preheat the oven to 375 degrees. • In a medium bowl, whisk together the eggs and milk. Season with salt and pepper and set aside. • Heat the olive oil in an oven safe, nonstick skillet over medium heat. Add the sliced leeks and sauté until softened,

about 5 minutes. Season with salt and pepper. • Add the mushrooms to the leeks and sauté until tender.

• Add the spinach to the mixture and incorporate. Reduce the heat to medium-low.

• Pour the egg mixture over the sautéed vegetables and drop the cottage cheese in spoonfuls around the skillet. Do not stir. Cook for about 2 more minutes until the mixture begins to set around the edges. • Transfer the skillet to the oven and bake until the center is set and the top is golden, about 25 minutes. • Allow the frittata to cool in the skillet for a few minutes before removing it by turning it onto a cutting board. • Cut the frittata into slices and serve warm or cold.

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