tomato, feta + herb frittata
Fresh, light, savory, satisfying... we love a frittata! This one's vegetarian, with deep umami flavor from the roasted tomatoes. Feta adds little pops of salt and briny flavor, while the herbs bring freshness. Using blended cottage cheese here adds extra protein, plus keeps the eggs light and moist.
Frittata is great to make ahead, either for a special brunch or simple everyday nourishment. This dish is even great eaten cold, straight from the fridge!
- 8 eggs
- 1 cup cottage cheese
- 8+ oz tomato (small ones are preferable here)
- 4 oz feta
- 2 Tbsp chopped herbs (chives, parsley, basil, oregano, etc...)
- 1/4 cup water
- 1/2 tsp salt
- 1/4-1/2 tsp putz pepper
- 3/4 tsp medi mix
- Quarter the tomatoes. Toss them with about 3/4 medi mix. Roast (400 F for about 15 min) or pan sear (medium for 10 min) the tomatoes until they are soft and they have a deep, roasty scent.
- Meanwhile, combine the eggs, cottage cheese, water, salt, and putz pepper in a blender and blend until smooth.
- Preheat your oven to 375 F.
- Coat your baking dish in butter. This recipe works well with a pie pan, 8x8, or 9x9 square pan (or something about that size). If you use a larger dish, the frittata will be thinner and cook faster - so just be aware!
- Pour the egg mixture into your pan. Sprinkle evenly with feta and herbs. Once the tomatoes have cooled a bit, add them to the frittata (just kind of drop them evenly across the surface, they'll sink and float as they see fit).
- Bake the frittata at 375 F for about 30-35 minutes, until puffed up and browned on the edges. The center might be slightly jiggly, but you want it pretty set.
