← All recipes

🍰 Vegetable Frittata with Cottage Cheese and Tomatoes

439 kcal · 40 min · 4 servings

Ingredients

• 1 large zucchini
• 2 small onion(s)
• 1 bell pepper(s), red
• 1 large carrot(s)
• 4 egg(s), size M (or L)
• 50 ml milk
• 200 g cottage cheese
• 2 large tomato(s)
• to taste salt and pepper
• to taste olive oil
• to taste parsley
• to taste herbs of Provence
• to taste herb salt

Instructions

1. 1. Peel the carrot.
2. 2. Grate the carrot finely.
3. 3. Dice the onions.
4. 4. Heat about 2 tablespoons of olive oil in a pan over medium heat.
5. 5. Fry the grated carrot and the onions in the oil.
6. 6. Wait until the onions are soft and translucent.
7. 7. Dice the bell pepper.
8. 8. Add the bell pepper cubes to the pan.
9. 9. Slice the zucchini into thin slices.
10. 10. Add the zucchini slices to the pan.
11. 11. Cover the pan with a lid.
12. 12. Let the vegetables cook for a short time.
13. 13. Whisk the eggs in a bowl.
14. 14. Add the milk to the eggs.
15. 15. Season the egg mixture with salt.
16. 16. Season the egg mixture with pepper.
17. 17. Season the egg mixture with Herbs de Provence.
18. 18. Pour the egg mixture over the vegetables in the pan.
19. 19. Make sure everything is covered.
20. 20. Cover the pan again.
21. 21. Let the frittata set (become firm) over low heat.
22. 22. Duration: about 12 minutes.
23. 23. Season the cottage cheese with a little pepper.
24. 24. Mix the cottage cheese with fresh parsley.
25. 25. Cut the tomatoes into wedges.
26. 26. Season the tomato wedges with herb salt.
27. 27. Plate the frittata.
28. 28. Serve the frittata with the cottage cheese and tomatoes.
29. 29. Editor's note: In the video, Viki uses spring onions instead of regular onions.
30. 30. Viki seasons the frittata with fresh, chopped rosemary and thyme.
31. 31. A fresh herb salad made of parsley, mint, chervil, and sorrel goes well with it.

Nutrition per serving

• kcal: 439
• Protein: 36 g · Fett/Fat: 22 g · Carbs: 22 g