There are few ways to serve eggs to a crowd better than a frittata, but they can be tricky to make and if you’re not careful, you’ll end up with a flop (literally and figuratively). Luckily, this might just be one of the easiest recipes you’ll find. Taking inspiration from kuku sabzi, a vibrant green Persian omelet, this frittata is packed with chopped herbs and scallions for a pop of verdant brightness. But herbs aren’t the only secret weapon in this recipe, since a healthy scoop of cottage cheese makes for the best texture and flavor (just ask Katie). The best part is it packs the dish with even more protein. While I stick to herbs and cottage cheese here, make it your own and add any cooked vegetables (leftovers work!) to bake in even more flavor.
Herby Cottage Cheese Frittata Recipe
Serves 6 to 8
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients
12 large eggs
1 cup cottage cheese (any fat %)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 scallions, thinly sliced
1 bunch (2 cups) fresh parsley leaves and tender stems, finely chopped
1 bunch (2 cups) fresh dill fronds and tender stems, finely chopped
2 tablespoons olive oil
Instructions
Preheat the oven to 450°F.
In a large bowl, whisk the eggs until smooth, then whisk in the cottage cheese, salt, pepper, scallions, parsley, and dill.
In a 10-inch ovenproof cast iron or nonstick skillet, heat the olive oil over medium-high heat. Add the egg mixture and cook for 1 minute. The transfer to the oven. Bake for 16 to 18 minutes, until just set. Transfer to a platter, then slice and serve.
