Ingredients
1tbspextra-virgin olive oil
1medium yellow onion,chopped
2greens,big handfuls tender, such as arugula, dandelion greens, baby kale, or spinach, tough stems removed
1½cupsasparagus,cut into ¾-inch pieces
1tspkosher salt,divided
3ozProsciutto,thinly sliced
2cupsbread,packed cubed crusty, such as levain, baguette, or Italian bread, slightly stale is ok
8large eggs
1cupcottage cheese,low fat
1cupmilk,2% or whatever kind you have in the fridge
freshly ground black pepper
1½cupscheddar,3 ounces grated, divided
Preparation
Preheat the oven to 350 degrees F.
Add oil to a 12-inch ovenproof skillet set over medium heat. Add the onion and sauté until tender for about 5 minutes. Add the greens, asparagus, and ½ teaspoon salt and sauté until the greens wilt for about 2 minutes. Remove from heat.
Tear the prosciutto slices into smaller pieces and distribute them over the vegetables. Add the bread and stir everything together. Leave that to cool while you whisk the eggs.
In a large bowl, whisk together the eggs, cottage cheese, milk, the remaining ¾ teaspoon of salt, and several generous grinds of black pepper.
Add ½ cup of the cheese and stir again. Pour the eggs over the vegetables and scatter the remaining cheese on top.
Place the casserole in the oven and bake until it is just set with no obvious liquid remaining for about 35 minutes.
Cool for 10 minutes. Cut into wedges and serve.
