Kale, Feta, and Whipped Cottage Cheese Frittata

• 16 large eggs
• 21 cup cottage cheese, 4% milkfat
• 31 tbsp olive oil
• 44 cups lacinato kale, stems removed and leaves chopped into 1-inch ribbons
• 52 cloves garlic, minced
• 61/4 cup fresh dill, finely chopped
• 71/4 cup fresh parsley, finely chopped
• 81 tsp lemon zest, finely grated
• 91/2 cup crumbled feta cheese
• 101/2 tsp fine sea salt
• 111/4 tsp cracked black pepper

1. 1

   Preheat the oven to 375°F (190°C) with a rack in the middle position.

2. 2

   Add the cottage cheese to a blender or food processor and process on high for 45 seconds until completely silky and smooth with no visible curds.

3. 3

   Whisk the whole eggs, blended cottage cheese, sea salt, cracked black pepper, chopped dill, chopped parsley, and lemon zest together in a large bowl until fully emulsified.

4. 4

   Heat the olive oil in a 10-inch ovenproof nonstick or well-seasoned cast-iron skillet over medium heat. Add the chopped kale and sauté for 3 minutes until collapsed and wilted.

5. 5

   Stir in the minced garlic and cook for 30 seconds just until fragrant; don't let the garlic brown in the skillet or it will turn bitter.

6. 6

   Pour the egg and whipped curd mixture evenly over the greens, reduce heat to medium-low, and scatter the crumbled feta across the top. Let cook untouched on the stovetop for 2 minutes until the outer edges begin to set and pull slightly away from the skillet sides.

7. 7

   Transfer the skillet to the oven and bake for 16 to 18 minutes, until the center is just set with a gentle wobble when nudged and the top is lightly puffed.

8. 8

   Slide a thin spatula around the circumference to loosen, then cool for at least 15 minutes before slicing into wedges. The interior tightens as it drops to room temperature.

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