Vegetable Frittata with Tater Tot Crust

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Vegetable Frittata with Tater Tot Crust

Rachel Artus | May 7, 2020

• prep time: 15 minutes
• cook time: 30-40 minutes
• total time: 45 min-1 hour
• servings: 5-6

Ingredients:

1 bag frozen tater tots 1 cup broccoli florets or zucchini (or 1/2 cup of both), diced
2 cups loosely packed spinach
1 cup red bell pepper, diced
1 medium yellow onion, diced
1/2 cup baby Bella mushrooms, diced
12 whole eggs
1 container large curd cottage cheese
1/2 cup cheddar or pepper jack cheese, shredded
Dash of salt & pepper
Paprika
Optional: fresh herbs like thyme, green onion, dill, or chives

Instructions:

1. Pre-heat oven to 350 degrees F. Lightly oil (or spray) the base of a large, glass baking dish. Add about 1 of a bag of frozen tater tots, or enough to completely cover the base of the pan, and place in the pre-heating oven.
   
   
2. While the tater tots soften in the oven, heat 1 Tbsp oil in a sauté pan on medium heat and add diced mushroom. After the mushroom cooks down, add your diced bell pepper, broc and/or zucchini. Stir frequently to prevent burning. With about 5 mins left, add in your fresh spinach. Remove from heat when finished cooking to allow vegetable mixture to cool slightly.
   
   
3. Allow the tater tots to bake in the oven until soft and slightly cripsy. Then remove from the oven and use a spatula or slatted spoon to press the tater tots into the base of the baking dish, creating a crust.
   
   
4. While the tater tots are baking, eat your eggs in a separate bowl and add a pinch of Kosher salt, black pepper, and paprika. You won't need to add much salt to this recipe, as the tater tots provide a savory layer. Next, place your cottage cheese in a strainer over your sink and gently rinse with cold water to remove the liquid from the curds. Place these off to the side.
   
   
5. After your tater tot crust is prepared, spread your vegetables evenly over the base of the crust. Sprinkle the cottage cheese curds amongst the vegetables and pour the egg mixture over top. Top eggs with your shredded cheese. Feel free to tilt the pan to evenly spread the egg amongst the vegetables.
   
   
6. Bake for 30-40 minutes, or until frittata is firm to the touch and there are no signs of runny egg. Garnish with fresh herbs.

Place the tater tots in the pre-heating oven. This will allow the tater tots to soften so that you can create a crust. Notice that there is very little salt in this recipe. I’m usually a huge proponent for adding Kosher salt in all of my savory recipes to enhance flavor, but you don’t need that much here. This is because store-bought Tater Tots have a high sodium content, which make them super addicting, as well as the primary source of salt in this recipe. I always try and take note of which ingredients are typically pretty high in sodium begin with, like canned beans and some store-bought broths so that I can better control the flavor and avoid sitting down to a super salty meal (because I’ve definitely done that once or twice.)