Cottage Cheese Frittata with Cucumber and Radish Dip

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 300 degrees F (150 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': 'Whisk eggs, cream, Parmesan cheese, and rosemary together in a bowl until well combined. Season with salt and pepper.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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. 5

   {'id': 'step_4', 'step': 5, 'text': '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. 6

   {'id': 'step_5', 'step': 6, 'text': 'Mix Greek yogurt, cucumber, radishes, garlic, lemon juice, salt, and pepper for dip together until well combined.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Serve frittata over arugula with dip on the side.'}

📊 Nutrition Facts

Per serving (4 servings total)