A delicious buttery, sweet, chocolaty, and nut-filled cookie.
| Prep Time: | 35 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup peeled and diced red potatoes
- ½ cup diced zucchini
- ½ 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
- ¼ cup diced cucumber
- ¼ cup diced radishes
- 1 teaspoon minced garlic
- 1 teaspoon lemon juice
- sea salt and freshly ground black pepper to taste
- 2 ½ cups arugula
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- 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.
- Whisk eggs, cream, Parmesan cheese, and rosemary together in a bowl until well combined. Season with salt and pepper.
- 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.
- 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.
- Mix Greek yogurt, cucumber, radishes, garlic, lemon juice, salt, and pepper for dip together until well combined.
- Serve frittata over arugula with dip on the side.
- Excerpted from The Lenten Cookbook © 2021 by David Geisser, Scott Hahn. Photography © 2021 by Roy Matter. Reproduced by permission of Sophia Institute Press. All rights reserved.
Nutrition Facts
| Calories | 518 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 477 mg |
| Dietary Fiber | 1 g |
| Protein | 27 g |
| Saturated Fat | 22 g |
| Sodium | 497 mg |
| Sugars | 5 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
I liked the ingredients in this but I did make a few changes. I am on a low carb diet so I put more of the bell pepper and squash and omitted the potatoes. Also to cut calories I used 2% milk instead of cream. I really liked the flavors. The rosemary is a nice change. I made the cucumber sauce but I don’t think it really adds to the frittata.