How to make
Beat the eggs lightly in a deep bowl. Add the heavy cream and the fresh cottage cheese. Stir and set aside.
Finely chop a few stalks of fresh green onions. Heat a lump of butter in a pan on the stove and saute the onions for a short while.
After a minute, add the spinach leaves. Add salt and stew for a short while until the spinach has stewed and softened and then remove the pan from the heat.
Chop half a bunch of fresh dill and add it to the eggs. Season with as much salt and black pepper as you like. Pour egg and cream mixture over the spinach and fresh onions, stir and arrange pieces of smoked salmon on top.
Transfer the frittata into a preheated 390°F (200 °C) oven and bake for 15-20 minutes.
