Ingredients
Scale
- 2 medium zucchinis
- 1 cup cherry tomatoes
- 1 cup cottage cheese
- 6 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup chopped fresh basil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat.
- Add sliced zucchini and cherry tomatoes, cooking until softened.
- In a bowl, whisk together eggs, cottage cheese, salt, pepper, and fresh basil.
- Pour the egg mixture over the vegetables in the skillet.
- Cook for a few minutes until the edges start to set.
- Transfer the skillet to the oven and bake until the frittata is fully set, about 20 minutes.
- Let cool for a few minutes before slicing and serving.
Notes
- Serve warm or at room temperature.
- Great for meal prep and leftovers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 180mg