First pre heat the oven to 350 and butter or spray with non stick cooking spray two pie pans

Finely chop the pepper and green onions.

Roughly chop the spinach and quarter the grape tomatoes.

Heat the olive oil in a large non-stick skillet over medium-high heat.

Add in garlic and onions and and cook for 3-5 minutes or until onions are translucent.

Add in peppers and continue cooking for another 3-5 minutes.

Stir in tomatoes and spinach and cook for a few minutes until the spinach is wilted.

Drain off any excess liquid and set the cooked vegetables aside.

In a large bowl whisk eggs with a pinch of salt and pepper until well blended.

Add in cottage cheese and shredded cheddar and continue mixing until well mixed.

Next mix in the cooked veggies until well blended.

Pour egg mixture into your two prepared pans and place in the oven.

Bake for 45 minutes to 1 hour or until the centers of the frittatas are set.

Store any leftover frittata refrigerated in an airtight container.