Preheat the oven: Preheat your oven to 180°C (356°F).

Prepare the vegetables and chicken: Take the asparagus and snap off the woody ends (discard those). Slice the tender parts into rounds. Chop the shallot and the chicken breast.

Prepare the egg mixture: In a bowl, crack the eggs and add 4 tablespoons of cottage cheese, chives, garlic, half the salt and pepper, and the flour. Mix everything well until you get a smooth egg mixture. It’s okay if some bits of cottage cheese remain visible.

Start the frittata: In an oven-safe skillet, heat the oil. Sauté the shallot, asparagus, and chicken until slightly softened. Season with the remaining salt and pepper. Once the vegetables have softened and the chicken is lightly browned, scoop out a portion of the mixture and set it aside in a bowl. Pour the egg mixture into the skillet with the remaining vegetables and tilt the pan if necessary to evenly spread the eggs. Top with the reserved sautéed vegetables. Cook for about 5 minutes, until the bottom sets and forms a golden crust.

Finish the frittata: Add another tablespoon of cottage cheese on top. Transfer the skillet to the preheated oven and bake for about 10 minutes, until the top is set. Alternatively, you can finish cooking it on the stovetop.

Serve: Once the frittata is cooked through, carefully remove it from the oven and then from the pan. Slice and serve immediately. It's perfect with a slice of bread and a bowl of salad!