Save This light baked egg dish blends cottage cheese with fresh spinach, cherry tomatoes, and herbs for a fluffy, protein-packed meal. It comes together quickly, baked until golden and set in the center, perfect for breakfast, brunch, or a satisfying dinner. Variations include swapping greens or adding sautéed veggies for versatility.
The morning sunlight hit my kitchen counter just right, catching the tiny curds in the cottage cheese like little pearls. I had half a container leftover from the weekend and wasn't sure what to do with it until I remembered my grandmother always said cheese and eggs were meant to be friends. This frittata became one of those thrown-together meals that turned into something I actually craved on purpose.
My sister came over unexpectedly last Sunday when I was testing this recipe, and she kept hovering around the oven asking what smelled so good. When I pulled it out all puffed and golden, she grabbed a fork before I could even get it to the table. Now she texts me every weekend asking if Im making the cheese thing again.
Ingredients
- 6 large eggs: Room temperature eggs blend better with the cottage cheese for a smoother texture
- 1 cup cottage cheese: Small curd works best but whatever you have will still taste delicious
- 1/4 cup milk: Whole milk adds richness but any milk you keep on hand works fine
- 1/2 cup shredded cheese: Cheddar gives sharpness while Swiss brings a nutty sweetness
- 1 cup baby spinach: Fresh spinach wilts beautifully but kale or arugula work too
- 1/2 cup cherry tomatoes: They burst slightly in the oven creating little pockets of sweetness
- 1/4 cup green onions: Their mild flavor wont overpower the delicate eggs
- 2 tablespoons fresh herbs: Parsley and chives add brightness that cuts through the rich cheese
- 1/2 teaspoon salt and 1/4 teaspoon pepper: Cottage cheese needs proper seasoning to shine
- 1 tablespoon olive oil or butter: Butter for flavor or oil for easier cleanup later
Instructions
- Get your oven ready:
- Preheat to 375°F and grease your ovenproof skillet with butter or olive oil
- Whisk the base:
- Beat eggs with cottage cheese milk salt pepper and oregano until the cottage cheese breaks down slightly
- Add the good stuff:
- Fold in shredded cheese spinach tomatoes green onions and fresh herbs until everything is evenly distributed
- Into the oven:
- Pour the mixture into your prepared dish and bake for 20 to 25 minutes until puffed and golden
- The hardest part:
- Let it rest for 5 minutes before slicing so it sets properly and doesnt collapse
Save Last month I made this for book club and served it at room temperature like they do in Italian cafes. Everyone kept asking where I ordered it from which I think is the best compliment you can get for something that took fifteen minutes of actual work.
Making It Your Own
Ive learned that almost any vegetable works here as long as you keep the pieces relatively small. Sautéed mushrooms add an earthy depth while diced bell peppers bring sweetness and crunch. The key is not to overload it with too many wet ingredients or youll end up with a soggy center.
Serving Ideas
A simple green salad with vinaigrette cuts through the richness perfectly. Crusty bread for soaking up any soft centers is never a bad idea. Sometimes I serve it with roasted potatoes on the side for heartier appetites.
Storage and Reheating
This frittata keeps beautifully in the refrigerator for up to four days making it ideal for meal prep. Reheat individual slices in the microwave for about 30 seconds or eat it cold straight from the fridge.
- Wrap slices individually for easy grab and go breakfasts
- Freeze whole or sliced for up to two months if needed
- The texture actually holds up better than most egg dishes I have tried
Save Theres something so satisfying about a dish that looks impressive but barely requires any attention. This frittata has saved me more times than I can count.
