Welcome spring with this Asparagus Frittata! Filled with seasonal veggies, cottage cheese, and feta, it’s a crowd-pleasing and low carb breakfast or brunch that’s perfect for any occasion.
Heat 1 tablespoon of oil in a cast iron or oven-safe skillet over medium heat, then add the shallot and sauté until soft, 2-3 minutes. Add the remaining oil, asparagus and salt and sauté for 2 minutes, then add the water and cook until the asparagus is soft, 2-3 minutes.
Meanwhile, whisk the eggs, egg whites, cottage cheese, salt, and pepper together in a medium bowl.
Pour the eggs into the skillet and cook on the stove for 3-4 minutes just until the edges have set.
Sprinkle the feta overtop, then transfer the skillet to the oven and bake for 15-17 minutes. Slice and enjoy!