Dill & Cottage Cheese Frittata
I made this in order to get rid of the leftover cottage cheese and dill. I used to always make frittatas with Parmesan cheese, but the cottage cheese makes it moist. The refreshing taste of cottage cheese also goes well with the fragrance of the dill. I really like this I turned it into a recipe so that I could remember how to make it.
I used an 18 cm frying pan.
I used strained cottage cheese, but you can use whatever type you like. When mixing the cheese with the egg in Step 1, break apart large clumps of cheese. Recipe by Usagi no Cima
Dill & Cottage Cheese Frittata
I made this in order to get rid of the leftover cottage cheese and dill. I used to always make frittatas with Parmesan cheese, but the cottage cheese makes it moist. The refreshing taste of cottage cheese also goes well with the fragrance of the dill. I really like this I turned it into a recipe so that I could remember how to make it.
I used an 18 cm frying pan.
I used strained cottage cheese, but you can use whatever type you like. When mixing the cheese with the egg in Step 1, break apart large clumps of cheese. Recipe by Usagi no Cima
Cooking Instructions
- 1
Mix together the egg, milk, salt, and pepper in a bowl. Add the cottage cheese and chopped dill and quickly stir.
- 2
Heat butter and olive oil in a small frying pan. Pour in Step 1. Quickly stir it around and then lower the heat and leave it alone as it cooks.
- 3
When the surface underneath has browned, stop the heat and sprinkle with the dill garnish. Leave it as is for 2 minutes. (This is so the top surface hardens.)
- 4
Transfer the frittata to a plate and it's done. Optionally sprinkle with black pepper and serve.
- 5
Add Italian parsley. You could also add basil or any herb that goes well with eggs.
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