Ancient Crunch
Lunch/Dinner
This Feta and Tomato Frittata is a simple yet elegant way to treat Mom to a high-quality brunch. By blending cottage cheese into the eggs, you get a light, fluffy texture that’s packed with extra protein. The real secret to this recipe, however, is the finishing touch: a layer of crushed MASA Cobanero Chips. Adding these halfway through the bake gives the frittata a salty, savory crunch that replaces the need for a heavy pastry crust. It’s a clean-ingredient, one-pan meal that looks beautiful on any Mother's Day table.
8 large eggs
½ cup cottage cheese (2% works great)
1 tbsp Italian seasoning
½ cup feta cheese, crumbled
7–10 cherry tomatoes, cleaned
Salt & pepper, to taste
1 serving MASA Chips Cobanero, crushed
Preheat your oven to 350°F and lightly grease a 9-inch pie pan or oven-safe baking dish.
To a food processor (or blender), add the eggs and cottage cheese. Blend until the mixture is smooth and fully combined.
Add the Italian seasoning, salt, and pepper. Pulse briefly just to incorporate the flavors.
Pour the egg mixture into your prepared pan. Evenly scatter the crumbled feta and cherry tomatoes across the top. Place in the oven and bake for 15 minutes.
Remove the pan from the oven. The frittata will still be a bit soft, so carefully sprinkle the crushed MASA Chips over the top. The chips will toast slightly and create a savory "crust" as the eggs finish setting.
Return the frittata to the oven for another 10 minutes. You’ll know it’s done when there is no jiggle in the center and the edges are slightly golden.
Let it cool for a few minutes to firm up, then slice into wedges and enjoy!
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