Mediterranean Frittata

This pie has the warmth and comfort of a quiche without the bother of a crust.  The hands-on time requirement is minimal, and you can cook the veggies in advance to help speed things up.  I’ve posted this recipe under “Breakfast,” but we regularly eat it for dinner.
Yields: 8 servings; Prep Time: 20 minutes total; Cook Time: 65 minutes total

  • 1 medium yellow onion, chopped
  • 4 small-medium zucchini, thinly sliced
  • 1 Tbsp olive oil
  • 12 oz low-fat cottage cheese
  • 4 oz crumbled feta
  • 1/4 tsp salt
  • 1/2 tsp sumac powder
  • 8 large eggs
  1. Preheat oven to 375 degrees Farenheit.  Prepare two baking sheets with baking sheets and two 8-inch pie pans with baking spray.
  2. Spread zuchini and onion evenly on baking sheets and drizzle with olive oil.  Roast 20 minutes, or until vegetables have softened and their edges just begin to brown.  Allow to cool, at least 5 minutes
  3. Place all remaining ingredients in a large bowl and whisk until well-combined.  Fold in cooked vegetables.
  4. Pour into pie pans, filling each tin about 75% of the way full.
  5. Bake for 45 minutes.