This potato crust Mediterranean frittata is one of my favorite nourishing breakfasts to make when I want something filling and full of flavor. The eggs and cottage cheese make it a great high-protein breakfast, with plenty of vegetables packed into each serving. It’s also great to make ahead and have ready in the fridge for an easy breakfast or lunch.
Ingredients
Potato Crust
1 tablespoons
butter
2 medium
yukon gold potatoes
thinly sliced
Filing
8 large
eggs
¾ cups
cottage cheese
½ teaspoons
sea salt
(or Herbamare)
2 cups
thinly sliced
lacinato kale
1 small
red bell peppers
diced
3
green onions
thinly sliced
2 ounces
feta cheese
crumbled
