Print It

Eggs Frittata ala Swiss Woods




Eggs Frittata ala Swiss Woods

Serves 8-10
6 eggs
12 oz cottage cheese
4 oz butter, melted
8 oz cup sour cream
8 oz cream cheese, softened
2 Tbsp flour
2 cups shredded sharp cheddar cheese
½ cup red onion, diced
3 ripe roma tomatoes, diced ( about 2 cups)
2 stems basil, leaves removed and chopped (about ¼ cup)
1 cup yellow squash or green zucchini, julienned



With hand mixer, mix the first 6 ingredients well
Add the shredded cheddar cheese
(At this point you can hold the mixture in the refrigerator overnight to bake in the morning)
Preheat the oven to 350F
Add the diced onions to the egg mixture
Pour egg mixture into a 9 X 13 baking dish which has been lightly greased
Bake for 20 minutes until just set around the edges. It should not be set in the middle
In a skillet with a teaspoon of olive oil sauté the squash for 5 minutes
Turn off the heat and add the tomatoes and basil
Carefully remove the eggs from the oven and top with the vegetables
Return to the oven and finish baking for another 15 min or until the eggs are set and a knife inserted in the middle comes out clean
Place casserole dish in a serving basket, garnish with fresh sprigs of basil and serve.