In a medium mixing bowl, whisk together the eggs, cottage cheese, feta cheese, chives or dill (if using), and a pinch of salt and pepper. Set aside.
In a cast iron skillet, or other oven-safe skillet, heat the olive oil over medium heat. Once the oil is hot, add the shallot and cook until soft, about 2 minutes. Add the spinach and artichoke hearts, cooking until the spinach is wilted and the artichoke hearts are soft, about 3 minutes. Add a pinch of salt and pepper.
Reduce heat to medium-low and pour in the egg and cottage cheese mixture. Sprinkle the feta cheese on top. Cook until the bottom of the eggs look set, about 2-3 minutes.
Transfer the pan to the oven and cook for 20 to 25 minutes, or until the eggs are fully set. Remove the skillet from the oven and let the frittata cool for 5 minutes.
