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Cottage Cheese Frittata with Cucumber and Radish Dip
Cottage Cheese Frittata with Cucumber and Radish Dip
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Prep Time:
35 minutes
Cook Time:
50 minutes
Total Time:
85 minutes
Savor a flavorful cottage cheese frittata packed with potatoes, zucchini, and bell pepper, paired perfectly with a refreshing cucumber and radish dip.
Ingredients:
  • 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
  • 2.5 cups arugula
Instructions:
  • Preheat the oven to 300°F (150°C) for the perfect cooking temperature.
  • 1. Boil a large pot of salted water. 2. Blanch potatoes, zucchini, and bell pepper individually for 1 minute in the boiling water. 3. Rinse the blanched vegetables in cold water and drain on paper towels.
  • Combine eggs, cream, Parmesan cheese, and fresh rosemary in a bowl, whisk until smooth. Season with salt and pepper to taste.
  • Place the chilled, blanched vegetables into a round, fluted tart pan, then spread the egg mixture evenly over them. Finally, top with spoonfuls of cottage cheese evenly over the egg mixture.
  • Bake in the preheated oven until the center is set and the edges are golden brown, approximately 40 minutes. Remove from oven.
  • Combine Greek yogurt, cucumber, radishes, garlic, lemon juice, salt, and pepper in a bowl and mix until thoroughly blended.
  • Present the frittata on a bed of peppery arugula, accompanied by a side of dipping sauce.

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