A frittata is one of those meals that looks impressive but asks very little of you. One pan, simple ingredients, and about 30 minutes is all it takes. This spring vegetable frittata is built around good eggs, fresh vegetables, and a cottage cheese trick that brings it all together with a rich, custardy texture that’s hard to beat.
Why Cottage Cheese Makes This Frittata
Whisking cottage cheese into the egg base is a technique worth adding to your regular rotation. As it bakes, the cottage cheese melts into the eggs, creating a creamy interior that holds together without feeling heavy. Kalona SuperNatural Whole Milk Cottage Cheese is made with grass-fed milk, low-temperature vat pasteurized and non-homogenized, so it brings a clean, mild richness to the dish. Real milk, minimal processing, and a noticeable difference in flavor.
This spring vegetable frittata is just as good for a weeknight dinner as it is for a weekend brunch. It reheats well, feeds a crowd, and works with whatever vegetables you have on hand.
Dairy Worth Knowing About
Not all cottage cheese is the same, and the dairy you cook with matters. Kalona SuperNatural products are made with milk from pasture-raised, grass-fed cows on small family farms, most of them in Iowa. Those farmers practice regenerative agriculture, which means they’re actively building healthy soil, protecting the watershed, and farming in ways that work with the land rather than against it.
Our milk is vat pasteurized at low temperatures and never homogenized, preserving its natural structure. A splash of Kalona SuperNatural Whole Milk in the egg mixture adds a little extra richness, and a spoonful of our Sour Cream on top of each slice of this spring vegetable frittata is a finishing touch worth trying.
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Lemon Berry Panna Cotta šš«
Ingredients
3 tbsp cold water
2 tsp gelatin powder
1/2 cup Kalona SuperNatural Whole Milk
2 cups Kalona SuperNatural Whipping Cream
1/2 cup sugar
Zest of 2 lemons
2 tbsp fresh lemon juice
1 tsp vanilla extract
For compote:
2 cups mixed berries
2 tbsp sugar
1 tbsp lemon juice
Topping: 1 cup Kalona SuperNatural Whipping Cream
Instructions
- Pour cold water (for blooming gelatin) into a small bowl. Sprinkle gelatin evenly over the surface, but don’t stir. Let it sit undisturbed for 5 minutes. The gelatin will absorb the water and turn spongy. This step is key: under-bloomed gelatin won’t dissolve smoothly and can leave a gritty texture.
- Combine whole milk, whipping cream, sugar, and lemon zest in a small saucepan over medium-low heat. Stir gently and heat about 5ā7 minutes. Do not let it boil. Shake the Cream-Top milk first if the cream has separated to the top.
- Remove the pan from heat. Add the gelatin to the hot cream and whisk immediately for about 1 minute until it’s fully dissolved. Then whisk in lemon juice and pure vanilla extract.
- Divide mixture evenly among 4 ramekins. Let them cool on the counter for 10 minutes, then transfer to the refrigerator for 4 hours, or overnight.
- Combine berries, sugar, and 1 tbsp lemon juice in a small saucepan over medium heat. Stir to coat the berries with sugar, then bring to a gentle simmer. Cook for 8ā10 minutes, stirring occasionally, until the berries break down and the liquid thickens slightly into a sauce. Remove from heat and let cool completely. compote will thicken more as it cools.
- For topping:Ā Whip the cream in a cold bowl with a hand mixer or whisk until soft, billowy peaks form.
- Spoon the cooled berry compote generously over each panna cotta and whipped cream.
A Vegetable Frittata You Can Feel Good About
There’s something satisfying about a meal that’s both easy to make and made with ingredients you trust. Kalona SuperNatural cottage cheese and whole milk come from farms where the cows are treated well, the land is cared for, and the processing is kept as simple as possible. That’s the kind of food worth cooking with.
Thirty minutes, one pan, and a frittata that delivers every time.