Cottage Cheese Frittata with Cucumber and Radish Dip
Recipe by chefdavidgeisser from allrecipes.com
Breakfast 1 Hr. 25 Mins.
Ingredients
4
4 servings
- •0.5 cup peeled and diced red potatoes
- •0.5 cup diced zucchini
- •0.5 cup diced red bell pepper
- •8 large eggs
- •1 cup heavy cream
- •8 teaspoons grated Parmesan cheese
- •1 tablespoon chopped fresh rosemary
- •sea salt and freshly ground black pepper to taste
- •1 cup cottage cheese
- •1 cup Greek yogurt
- •0.25 cup diced cucumber
- •0.25 cup diced radishes
- •1 teaspoon minced garlic
- •1 teaspoon lemon juice
- •sea salt and freshly ground black pepper to taste
- •2.5 cups arugula
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Bring a large pot of salted water to a boil. Blanch potatoes, zucchini, and bell pepper separately in the boiling water for about 1 minute each. Remove and rinse under cold water, then drain on paper towels.
- Whisk eggs, cream, Parmesan cheese, and rosemary together in a bowl until well combined. Season with salt and pepper.
- Transfer cooled, blanched vegetables into a round, fluted tart pan. Spread egg mixture evenly over the vegetables. Spoon cottage cheese evenly over the egg mixture.
- Bake in the center of the preheated oven until the center is no longer jiggly and the edges are golden brown, about 40 minutes. Remove from the oven.
- Mix Greek yogurt, cucumber, radishes, garlic, lemon juice, salt, and pepper for dip together until well combined.
- Serve frittata over arugula with dip on the side.
Nutritional Facts
Per 4 servings
- Calories: 518
- Carbohydrate: 12g
- Fat: 41g
- Fiber: 1g
- Protein: 27g
- Sugar: 5g
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