Zucchini, pepper, and carrot frittata with cottage cheese and tomatoes

Ingredients for 2 servings:

• 1 large zucchini
• 2 small onions
• 1 bell pepper(s), red
• 1 large carrot(s)
• 4 eggs, size M or L
• 50 ml milk
• 200 g cottage cheese
• 2 large tomatoes
• e.g. salt and pepper
• e.g. olive oil
• e.g. parsley
• n. B. Herbs of Provence
• n. B. herbal salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Low-carb, vegetarian

First, peel and grate the carrot, dice the onions, and fry both ingredients in about 2 tablespoons of olive oil over medium heat until the onions are translucent. Now dice the bell peppers and add them to the pan. Thinly slice the zucchini and add them to the rest of the vegetables. Let them cook for a while with the lid closed. In a bowl, whisk the eggs with the milk and season with salt, pepper, and Provençal herbs. Pour the egg mixture into the pan so that the vegetables are covered. Let them set over low heat with the lid closed for about 12 minutes. Season the cottage cheese with a little pepper and parsley. Cut the tomatoes into wedges and season with herb salt. Arrange everything on plates and serve. Editor’s note: Viki uses spring onions instead of onions in the video and seasons the frittata with fresh, chopped rosemary and thyme. A fresh herb salad made from parsley, mint, chervil, and sorrel goes well with it.