Zucchini & Tomato Cottage Cheese Frittata

Ingredients

• 8 large eggs
• 1 cup cottage cheese
• 1/2 cup shredded cheddar or mozzarella cheese
• 1 medium zucchini, sliced into half-moons
• 1/2 cup cherry tomatoes, halved
• 1/4 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons butter or olive oil
• 1 tablespoon fresh herbs (such as parsley or chives), chopped
• Salt and black pepper to taste

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease an oven-safe skillet or baking dish with butter or oil.
2. Sauté Vegetables: In a skillet over medium heat, melt the butter and add the diced onion, minced garlic, and sliced zucchini. Cook until the zucchini is tender and lightly browned (about 5 minutes).
3. Mix the Base: In a large bowl, whisk together the eggs, cottage cheese, salt, and black pepper until well combined.
4. Combine: Stir the cooked zucchini, onions, garlic, and halved cherry tomatoes into the egg and cottage cheese mixture, along with half of the shredded cheese.
5. Bake: Pour the mixture into your prepared baking dish or oven-safe skillet. Sprinkle the remaining shredded cheese and fresh herbs over the top.
6. Bake and Serve: Bake for 30 to 35 minutes, or until the frittata is puffed up, golden brown on top, and fully set in the center. Let cool slightly before slicing and serving.