Simple Cottage Cheese Frittata (Printable)
Light, protein-rich baked eggs with cottage cheese, fresh herbs, and vegetables.
# 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
# How-To Steps:
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 Tips:
01 -
- The cottage cheese creates an incredibly tender texture that regular cheese alone cant achieve
- It comes together in about ten minutes of active work but tastes like something you fussed over
- You can bake it ahead and eat it for breakfast all week without it drying out
02 -
- The center might look slightly underbaked when you pull it out but it will continue cooking as it rests
- Overbaking makes the texture rubbery so remove it as soon as the edges are golden and set
- Letting it cool before slicing is non-negotiable or it will fall apart on the plate
03 -
- Use a cast iron skillet if you have one for the most even heating and best browning on the edges
- Let your eggs come to room temperature before mixing for a smoother, more cohesive texture