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Boil, steam or microwave peas and edamame until just tender. Drain. Whisk eggs, milk and dill in a bowl. Season.
Preheat grill on high. Heat a 20cm (base measurement) ovenproof frying pan over medium heat. Add zucchini and cook, stirring, for 2 minutes. Add peas and edamame. Stir to combine. Pour in the egg mixture to evenly cover the vegetables. Place small dollops of cottage cheese on top. Cook, covered, for 3-4 minutes or until almost set.
Place the pan under the grill and cook for 2 minutes or until set. Serve the frittata warm or at room temperature sprinkled with spinach and extra dill.