We make this frittata often as it is very simple and you can vary the ingredients depending on what you have on hand. Sometimes we make it with mushrooms and different colour peppers, and we also do a mix of different cheeses depending on what we like on that particular day.
(1 ½ cup) grated cheese (pick your favourite)
(1/4 cup) milk
(1/4 cup) flour
1 teaspoon baking powder
¼ teaspoon salt
250 g cottage cheese
3 small zucchinis
2 medium tomatoes
1 handful fresh parsley
1 green bell pepper
1 clove garlic
Salt and pepper
Heat up oven to 200 C (400 F).
Wash and cut all the vegetables. Dice the pepper, chop the parsley and garlic, slice the tomatoes and cut the zucchini into half moon slices.
On a pan (that can go in the oven) heat up some oil and fry the zucchini, garlic, green pepper and parsley with a sprinkle of salt and pepper.
Cook for about 5-10 minutes till soft.
In a bowl, whip the eggs fluffy, then add milk, flour, baking powder and salt. Mix again till well combined. Add grated cheese and cottage cheese and mix together.
Pour the egg mixture over the vegetables in the pan, make sure the pan can go in the oven. If not, transfer the vegetables to an oven pan and then pour the egg mixture over top.
Place the sliced tomatoes on top and press them down a bit. If you wish you can sprinkle more grated cheese on top. We sometimes add a few lumps of delicious Danish blue cheese 🙂
Bake the frittata for 15 minutes. Then turn the heat down to 175 C (350 F) and bake for another 20 minutes till top is golden brown and feels firm when pressed down.
Serve as is or with bacon if you like.