Cottage Cheese Frittata

4.55 from 48 votes

Recipe from Two Peas and Their Pod

This easy vegetable frittata recipe is made with cottage cheese which makes the frittata super creamy and adds a big boost of protein. Enjoy for breakfast, brunch, lunch or a light dinner!

Prep Time10

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Keyword: cottage cheese, eggs, frittata

Servings:

Calories: 200kcal

Ingredients

1 tablespoon olive oil
1/3 cup diced red onion
1 cup sliced mushrooms
1/2 cup chopped asparagus
1/2 cup chopped red bell pepper
1 1/2 cups packed spinach leaves
2 garlic cloves, minced
Kosher salt and black pepper, to taste
10 large eggs
3/4 cup cottage cheese
1/2 cup Parmesan grated Parmesan cheese
2 tablespoons freshly chopped fresh basil
Freshly chopped chives and extra Parmesan cheese, for garnish

Instructions

Preheat the oven to 375 degrees F.
In a 10-inch oven safe skillet, heat the oil over medium-high heat. Add the onion, mushrooms, asparagus, and red pepper. Cook until veggies are tender, about 4 minutes, stirring occasionally. Add the spinach and garlic and cook for 1 minute or until spinach is wilted. Season with salt and pepper and turn off the heat.
In a large bowl, whisk together the eggs, cottage cheese, Parmesan cheese, and a little salt and pepper.
Pour the egg mixture over the cooked veggies in the skillet. Top with the basil. Turn the heat to medium and cook for 1 minute to let the bottom set up.
Place the skillet in the oven and cook until the frittata is set, about 12 to 15 minutes. Be careful not to over-bake or the frittata can become rubbery. You want to cook frittata until the eggs are just set.
Remove from the oven and garnish with freshly chopped chives and Parmesan cheese. Cut the frittata into wedges and serve warm.

Notes

Store leftovers in the fridge for up to 3 days. You can also freeze the frittata for up to 3 months.

Nutrition