Cottage Cheese Frittata with Cucumber and Radish Dip

Bursting with potatoes, zucchini, and bell pepper, this tasty cottage cheese frittata is served alongside a cool and crunchy cucumber and radish dip.

• Preparation Time: 35 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 25 mins
• Calories: 518 Calories

Ingredients

• 1 teaspoon lemon juice
• 1 cup heavy cream
• 1 cup cottage cheese
• 1 teaspoon minced garlic
• 1 tablespoon chopped fresh rosemary
• 1 cup Greek yogurt
• 8 large eggs
• sea salt and freshly ground black pepper to taste
• 8 teaspoons grated Parmesan cheese
• 0.5 cup diced red bell pepper
• 0.5 cup diced zucchini
• 0.25 cup diced cucumber
• 0.5 cup peeled and diced red potatoes
• 0.25 cup diced radishes
• 2.5 cups arugula

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 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.

Step 6

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

Step 7

Serve frittata over arugula with dip on the side.