Name: Cottage Cheese Frittata with Cucumber and Radish Dip
Prep time: 35 min
Cook time: 35 min
Yield: 4
Ingredients: Peeled and diced red potatoes - ½ cup; Diced zucchini - ½ cup; Diced red bell pepper - ½ cup; Eggs - 8 large; Heavy cream - 1 cup; Grated Parmesan cheese - 8 teaspoons; Chopped fresh rosemary - 1 tablespoon; Sea salt and freshly ground black pepper to taste - 1 tablespoon; Cottage cheese - 1 cup; Greek yogurt - 1 cup; Diced cucumber - ¼ cup; Diced radishes - ¼ cup; Minced garlic - 1 teaspoon; Lemon juice - 1 teaspoon; Sea salt and freshly ground black pepper to taste - 1 teaspoon; Arugula - 2 ½ cups

Cottage Cheese Frittata with Cucumber and Radish Dip

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Cottage Cheese Frittata with Cucumber and Radish Dip

1. Peeled and diced red potatoes - ½ cup

2. Diced zucchini - ½ cup

3. Diced red bell pepper - ½ cup

4. Eggs - 8 large

5. Heavy cream - 1 cup

6. Grated Parmesan cheese - 8 teaspoons

7. Chopped fresh rosemary - 1 tablespoon

8. Sea salt and freshly ground black pepper to taste - 1 tablespoon

9. Cottage cheese - 1 cup

10. Greek yogurt - 1 cup

11. Diced cucumber - ¼ cup

12. Diced radishes - ¼ cup

13. Minced garlic - 1 teaspoon

14. Lemon juice - 1 teaspoon

15. Sea salt and freshly ground black pepper to taste - 1 teaspoon

16. Arugula - 2 ½ cups

How to cook deliciously - Cottage Cheese Frittata with Cucumber and Radish Dip

1. Stage

Preheat the oven to 300 degrees F (150 degrees C).

2. Stage

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.

3. Stage

Whisk eggs, cream, Parmesan cheese, and rosemary together in a bowl until well combined. Season with salt and pepper.

4. Stage

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.

5. Stage

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.

6. Stage

Mix Greek yogurt, cucumber, radishes, garlic, lemon juice, salt, and pepper for dip together until well combined.

7. Stage

Serve frittata over arugula with dip on the side.