Three delicious cheeses for hosting season, Royal Hollandia®

Royal Hollandia® plays a different game—it’s the brand that makes specialty cheese feel like something you reach for on a Wednesday. The range runs from Mild Gouda to Maasdam to a Mediterranean Herb Gouda, and the Limited Flavors Collection goes further: black garlic gouda, very berry goat cheese, and more It comes in bulk wheels, and retail wedges which means it fits neatly into a professional kitchen, a home fridge, or a picnic bag. It’s the kind of cheese that quietly elevates whatever it touches.

ROYAL HOLLANDIA® POTATO, ZUCCHINI & ASPARAGUS FRITTATA WITH MAASDAM & GOUDA

Serves 4–6 | Cook Time: ~30 minutes

Vegetables

2 tbsp olive oil

1½ cups zucchini, sliced

1½ cups asparagus pieces

1 cup baby spinach, chopped

1½ cups cooked baby potatoes, sliced or cubed

1–2 tomatoes, cubed

Salt to taste

Egg Mixture

12 large eggs (or plant-based alternative)

½ tsp black pepper

Pinch cayenne (optional)

½ tsp salt

Cheese

¾ cup shredded Royal Hollandia® Maasdam

¾ cup shredded Royal Hollandia® Gouda

Optional Garnish

Chives or green onions

Extra cracked pepper

Instructions

Preheat oven to 350°F (175°C).

Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add zucchini and cook 3–4 minutes until softened.

Add asparagus and cook about 1 minute. Stir in spinach and tomatoes; cook until spinach wilts.

Add potatoes and cook another 3–4 minutes until heated through.

In a bowl, whisk eggs until fully combined. Season with salt, pepper, and cayenne if using.

Pour egg mixture into skillet and gently stir to distribute ingredients evenly.

Sprinkle cheeses over the top.

Transfer skillet to oven and bake 15–20 minutes, until eggs are set and top is lightly golden.

Garnish and serve warm.