Zucchini Frittata

 Makes 4 servings

• 5 eggs
• Salt and ground pepper to taste
• 1 tsp dried basil
• 1/2 tsp oregano
• 1 cup Penn Maid® Cottage Cheese
• 5 Tbsp grated Parmesan cheese
• 2 Tbsp olive oil
• 1 medium tomato, seeded and chopped
• 1 medium zucchini, washed, halved lengthwise and thinly sliced

In a medium mixing bowl, beat eggs lightly with salt, pepper, basil and oregano. Stir in cottage cheese and half the Parmesan cheese. In a 12-inch skillet, lightly sauté tomatoes and zucchini in the olive oil until the zucchini is lightly browned. Pour in egg mixture, and sprinkle with remaining Parmesan cheese. Cook over medium-low heat until eggs are well set on the bottom of the pan, about 15 minutes. Cut into wedges and serve hot.


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