Cottage Cheese Frittata with Cucumber and Radish Dip
Description
Bursting with potatoes, zucchini, and bell pepper, this tasty cottage cheese frittata is served alongside a cool and crunchy cucumber and radish dip.
Ingredients
•
1/2 cup peeled and diced red potatoes
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1/2 cup diced zucchini
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1/2 cup diced red bell pepper
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8 large eggs
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1 cup heavy cream
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8 teaspoons grated Parmesan cheese
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1 tablespoon chopped fresh rosemary
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sea salt and freshly ground black pepper to taste
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1 cup cottage cheese
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1 cup Greek yogurt
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1/4 cup diced cucumber
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1/4 cup diced radishes
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1 teaspoon minced garlic
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1 teaspoon lemon juice
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sea salt and freshly ground black pepper to taste
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2 1/2 cups arugula
Directions
1
Preheat the oven to 300 degrees F (150 degrees C).
2
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
Whisk eggs, cream, Parmesan cheese, and rosemary together in a bowl until well combined. Season with salt and pepper.
4
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
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
Mix Greek yogurt, cucumber, radishes, garlic, lemon juice, salt, and pepper for dip together until well combined.
7
Serve frittata over arugula with dip on the side.