Simple Cottage Cheese Frittata (Printable)
Light baked eggs with cottage cheese, fresh herbs, and vegetables for a tasty, protein-rich meal.
# What You 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
# How To Make It:
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.
# Expert Suggestions:
01 -
- The cottage cheese makes it incredibly fluffy and light without any fancy technique
- You can prep it in ten minutes flat then walk away while it bakes
- It works for breakfast, brunch, or that I dont want to cook dinner night
02 -
- The frittata will puff up dramatically in the oven then settle down as it cools which is completely normal
- Check for doneness by giving the pan a gentle shake the center shouldnt jiggle like liquid
- Cottage cheese can make the texture look slightly grainy before baking but it smooths out beautifully
03 -
- Let your eggs sit at room temperature for 20 minutes before you start for the fluffiest result
- Squeeze thawed frozen spinach thoroughly if using it instead of fresh to avoid excess moisture