Simple Cottage Cheese Frittata (Printable Format)
Protein-rich baked egg dish with cottage cheese, herbs, and veggies, ideal for breakfast or brunch.
# 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 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 Suggestions:
01 -
- Cottage cheese makes every bite incredibly creamy without the heavy feeling of traditional quiches
- You can throw whatever vegetables you have in the crisper drawer into the mix
- It reheats beautifully for breakfast all week long
02 -
- The frittata will deflate as it cools and this is completely normal so don't worry when it settles
- An 8 inch skillet creates a thicker frittata while a 10 inch makes it thinner and cooks faster
- You can test doneness by inserting a knife in the center which should come out clean
03 -
- Blot excess moisture from vegetables after chopping to prevent a watery frittata
- Let the eggs sit at room temperature for 15 minutes before whisking for better volume