SPINACH AND GOAT CHEESE BREAKFAST FRITTATA

(Serves 8)

For this recipe you will need:

• 9 large eggs
• 2 cups cottage cheese
• 5 ounces cheddar, shredded (about 1 2/3 cup)
• 5 ounce soft goat cheese, such as Montrachet, crumbled
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 10 oz package frozen chopped spinach, thawed
• 1/2 pint cherry or grape tomatoes, quartered

Preheat the oven to 350°F. Spray a 9 x 13 inch baking dish with pan coating. Whisk the eggs in a large bowl until they're frothy. Whisk in the cottage cheese, cheddar, chevre, salt and pepper. Place the spinach in a colander and press any excess water out with the back of a large spoon. Stir the drained spinach and tomato pieces into the eggs and pour into the pan.

Bake for about 35 minutes or until the eggs are set. The frittata will be puffed and golden around the edges.

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