For the herb whipped cottage cheese topping, add cottage cheese, basil, mint, garlic, lemon juice, garlic and salt & black pepper to a high-powered blender.

Blend on high for 30 seconds to 1 minute, make sure to use a blender tamper or a spatula to scrape down the sides and get things moving as necessary, and blend again until silky smooth. Add a splash of milk or sour cream if needed to desired consistency, smooth and thick.

Scoop into bowl and set aside until ready to use.

For the frittata, preheat the oven to 375 degrees.

In a 10-inch oven cast iron or oven safe skillet, use 1 tablespoon of butter to coat sides and bottom of pan. Then heat the oil over medium-high heat.

Add the onions, mushrooms, and red pepper. Cook until veggies are tender, about 4 minutes, stirring occasionally.

Add the spinach and garlic and cook for 1 minute or until spinach is wilted.

Season with salt and pepper and turn off the heat.

In a large bowl, whisk together the eggs, cottage cheese, 1/2 cup of the cheddar cheese, and a little salt and pepper.

Pour the egg mixture over the cooked veggies in the skillet. Top with the basil and remaining cheddar cheese.

Turn the heat to medium and cook for 1 minute to let the bottom set.

Place the skillet in the oven and cook until the frittata is set, about 12 to 15 minutes. Be careful not to over-bake or the frittata can become rubbery. You want to cook frittata until the eggs are just set & they don’t wiggle anymore.

Remove from the oven and garnish with freshly chopped chives. Cut the frittata into wedges and serve warm with the herb cottage cheese topping.