This was originally supposed to be a zucchini and goat cheese frittata, but I swapped out the goat cheese for pressed cottage cheese. I also reduced the oil, replaced the half-and-half with 2% milk, and increased the basil called for. Overall, I'm pretty happy with these changes. The resulting frittata is still flavourful, but hopefully a bit healthier than the original.

If you'd like to cut a few more calories, you can try making it with 5 whole eggs + 10 egg whites. I've had good luck with replacing up to half the yolks with additional whites in the past. I find frittatas and omelettes made entirely with egg whites to be not to my taste, but as long as they still have some yolks in the mix, I do find that I'm able to play around with the ratios a bit and still get palatable results.

Zucchini Frittata with Cherry Tomato Sauce

Slightly adapted from Cook's Country June/July 2020

Ingredients

• 10 large eggs
• 1/2 c. milk
• 1/4 tsp. black peppercorns, ground
• 1 tsp. coarse sea salt, ground, divided
• 2 Tbsp. unsalted butter, divided
• 450g cherry tomatoes, halved
• 1/2 onion, halved and thinly sliced, divided
• 2 cloves garlic, minced, divided
• 1/4 c. chopped fresh basil, divided
• 1 tsp. seasoned rice vinegar
• 2 zucchini, shredded
• 100g pressed cottage cheese, crumbled

Directions

1. Preheat oven to 190°C (375°F).
2. Whisk eggs with milk, pepper, and 3/4 tsp. of the salt. Set aside.
3. Melt 1/2 Tbsp. of the butter in an oven-safe skillet over medium-high heat.
4. Add the tomatoes, ~1/3 of the onion, half the garlic, and remaining 1/4 tsp. of salt and cook until the tomatoes begin to break down (~5 minutes).
5. Remove from heat, stir in vinegar and half the basil, transfer to bowl, and set aside.
6. Return skillet to medium heat and add the remaining 1 1/2 Tbsp. of butter, zucchini, remaining onion, and garlic to the pan.
7. Cook over medium heat until zucchini has softened (7-8 minutes).
8. Stir in egg mixture and sprinkle evenly with cheese and remaining basil.
9. Transfer skillet to oven and bake until frittata is just set (12-14 minutes).
10. Let rest for 5 minutes then slide onto plate, cut into wedges, and serve topped with the tomato sauce.