Cottage Cheese Frittata with Cucumber and Radish Dip

Ingredients

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

Steps

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.