Simple Cottage Cheese Frittata (Printable Version)

A protein-rich baked egg dish with cottage cheese, fresh herbs, and vegetables, ideal for any time of day.

# What You'll Need:

→ Eggs & Dairy

01 - 6 large eggs
02 - 1 cup cottage cheese
03 - 1/4 cup milk
04 - 1/2 cup shredded cheddar or Swiss cheese

→ Vegetables & Herbs

05 - 1 cup baby spinach, roughly chopped
06 - 1/2 cup cherry tomatoes, halved
07 - 1/4 cup green onions, sliced
08 - 2 tablespoons fresh parsley or chives, chopped

→ Seasonings

09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon dried oregano

→ For the Pan

12 - 1 tablespoon olive oil or butter

# Method:

01 - Preheat oven to 375°F. Grease a 9-inch ovenproof skillet or pie dish with olive oil or butter.
02 - In a large bowl, whisk together eggs, cottage cheese, milk, salt, pepper, and oregano until well combined.
03 - Stir in shredded cheese, chopped spinach, cherry tomatoes, green onions, and fresh herbs.
04 - Pour the mixture into the prepared skillet or dish, spreading the ingredients evenly.
05 - Bake for 20-25 minutes, or until the frittata is puffed, golden, and just set in the center.
06 - Remove from the oven and let cool for 5 minutes before slicing. Serve warm or at room temperature.

# Chef's Tips:

01 -
  • The cottage cheese creates the most incredibly fluffy texture while packing in serious protein without any heavy feeling afterward
  • You can prep everything in one bowl and pop it in the oven leaving you handsfree to sip coffee or catch up on emails while it bakes
02 -
  • Overbaking is the biggest mistake people make with frittata so pull it out when it still has a tiny bit of wobble in the center since it continues cooking as it rests
  • The cottage cheese might look lumpy when you first mix it but those pockets melt into creamy goodness during baking so do not overmix trying to make it perfectly smooth
03 -
  • Use a cast iron skillet if you have one because it creates the most beautiful golden crust and maintains even heat better than other pans
  • Pre-cook vegetables like mushrooms or bell peppers before adding them to the egg mixture otherwise they release too much water and make the frittata soggy

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