Freshly chopped chives and extra Parmesan cheese,for garnish
Preheat the oven to 375 degrees F.
In a 10-inch oven safe skillet, heat the oil over medium-high heat. Add the onion, mushrooms, asparagus, 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, Parmesan cheese, and a little salt and pepper.
Pour the egg mixture over the cooked veggies in the skillet. Top with the basil. Turn the heat to medium and cook for 1 minute to let the bottom set up.
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.
Remove from the oven and garnish with freshly chopped chives and Parmesan cheese. Cut the frittata into wedges and serve warm.
Store leftovers in the fridge for up to 3 days. You can also freeze the frittata for up to 3 months.