This high protein Cottage Cheese Frittata is packed with bell peppers, spinach, mushrooms, and 15 grams of protein. Low carb breakfast just got a whole lot tastier!
We also love cottage cheese egg bake and cottage cheese egg bites.
We’ve all been trying to eat more protein these past few years, and this cottage cheese frittata is a great option for breakfast, brunch, or even dinner.
What I love about combining eggs and cottage cheese is that it makes a high protein breakfast that actually keeps me full without feeling overly stuffed!
I’ve found eating eggs alone isn’t always enough since each one has only about 6 grams of protein. Adding cottage cheese, like in cottage cheese scrambled eggs, cottage cheese egg muffins and baked egg tortilla, is the easiest way to boost the protein in eggs!
Why You’ll Love This Recipe
- 15 grams of protein: A single slice of cottage cheese egg frittata keeps you full and fueled with no mid-morning cravings.
- Meal prep friendly: Make it ahead, slice it up, and you’re set for the week.
- Veggie packed: Sneak in spinach, bell peppers, and more.
- Creamy and delicious: Such a simple recipe, but the cottage cheese makes it so creamy and full of flavor. You’ll love it!
Ingredients for Cottage Cheese Frittata
I made my frittata with simple ingredients and seasonings. Add your favorite veggies, herbs, or spices to make it your own.
- Eggs: The base of this frittata with cottage cheese. I used 10 large eggs to make 8 servings.
- Cottage cheese: Go for full-fat cottage cheese, 2% or higher, to get a richer flavor and thicker texture.
- Vegetables: I added red onion, red bell peppers, brown mushrooms, and baby spinach.
- Parmesan cheese: I like the salty, tangy taste of freshly grated Parmesan but you can easily swap it for sharp cheddar, goat cheese, gruyere, ricotta, or crumbled feta.
- Extra virgin olive oil: I love the flavor it adds when sauteing the veggies.
- Seasonings: A simple combination of salt, pepper, and red pepper flakes.
How to Make Cottage Cheese Frittata
We’ll start on the stove and then finish in the oven. Preheat the oven to 400 F.
- Mix the egg base: In a large bowl, whisk together eggs, cottage cheese, half the Parmesan, salt, pepper, and red pepper flakes. Set it aside.
- Cook the onion and peppers: Heat a cast iron skillet on medium heat, add oil, and saute onion and bell pepper for 3-4 minutes. Season lightly with salt and pepper, then transfer to the bowl with the eggs.
- Saute the mushrooms: Add a bit more oil to the skillet, then add the mushrooms and cook for 5 minutes. Season and stir occasionally.
- Wilt the spinach: Add the spinach to the skillet and stir until wilted. Combine the mushrooms and spinach with the eggs and veggies, and mix everything together with a spatula.
- Prepare the skillet: Add a bit more oil to coat the skillet evenly, pour in the egg mixture, spread everything out with a spatula, and sprinkle the remaining Parmesan.
- Bake the frittata: Cook on the stove for 1 minute to set the bottom, then bake in the oven for 30-35 minutes until eggs are puffed and the center is fully cooked. Let cool for 5 minutes!
Tips for Best Results
Here are my top tips for a perfectly-cooked cottage cheese frittata.
- Use oven proof skillet: I like cast iron because the heavy material keeps the temperature consistent, so your frittata cooks evenly. Plus, it holds heat really well, giving you a crispy, golden edge and a tender center.
- Use well-seasoned cast iron: Where the pan has developed a natural, non-stick coating over time from layers of oil baked onto its surface. This helps prevent food from sticking, and burning.
- Spread veggies evenly: After pouring egg mixture in the skillet so every bite has a good mix of flavors.
- Fully pre-cook most add-ins: It’s best to fully cook any veggies or aromatics that release moisture like mushrooms, tomatoes, or zucchini, as well as sturdy ones like onions or potatoes. Saute them first so they don’t water down your eggs or stay undercooked.
- Don’t over bake: A good frittata should be custard-like. Keep in mind, a heavy cast iron pan will keep cooking it after it’s out of the oven. Check it five minutes early and take it out before it’s fully done. If you want a golden top, pop the almost finished frittata under the broiler for a few minutes.
Variations
- Different greens: Swap spinach for kale, Swiss chard or arugula.
- Cheese options: Cheddar, gruyere, fontina, goat cheese, and feta all melt really well for a creamy texture. If you prefer a denser, gooey bite, try using ricotta.
- Add protein: Include cooked bacon, sausage, or ham.
- Vegetable swaps: Try adding zucchini, tomatoes, leeks, peas, asparagus, or broccoli.
- Fresh herbs: Add basil, thyme, rosemary, or parsley.
Serving Ideas
Start your day with a slice and pair it with a fresh fruit salad, toast, or a little avocado.
For a brunch spread, add some cottage cheese muffins, zucchini cheddar cheese scones, or flaky croissants.
When dinner rolls around, serve it with roasted veggies, quinoa, or a cool cucumber salad.
How to Store and Reheat
Store: Transfer leftovers to an airtight container and keep in your refrigerator for up to 5 days.
Freeze: Let your frittata fully cool then place slices in an airtight container and freeze for up to 3 months.
Reheat: Microwave individual slices for 1 minute, then heat in 30-40 second intervals until fully warmed.
FAQs
95% no, the cottage cheese melts into the frittata. It might stretch a bit like melted cheese, but it blends in so well that you can hardly taste it.
The best cottage cheese to use is full fat, 2% or higher. The more fat, the more flavor it adds and the less watery it is.
More Egg Recipes to Try
Cottage Cheese Frittata
Equipment
Ingredients
- 10 large eggs
- 1 cup cottage cheese I used 2%
- 1/2 cup red onion chopped
- 1 large red bell pepper chopped
- 3 cups brown mushrooms sliced
- 1/2 cup Parmesan cheese grated & divided
- 1 cup baby spinach
- 2 1/2 tablespoons olive oil extra virgin, divided
- 1/2 teaspoon salt more for seasoning
- 1/4 teaspoon ground black pepper more for seasoning
- 1/8 teaspoon red pepper flakes
Instructions
- Preheat oven to 400 degrees F. In a large bowl, add eggs, cottage cheese, 1/4 cup Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper and red pepper flakes. Whisk and set aside.
- Preheat cast iron skillet on medium heat and swirl 1 tablespoon of oil to coat. Add onion and bell pepper, cook for 3-4 minutes, stirring occasionally and seasoning with a sprinkle of salt and pepper. Transfer to a bowl with eggs.
- Return skillet to the stove and add another 1 tablespoon of oil to coat. Add mushrooms and cook for 5 minutes, stirring occasionally and seasoning with a sprinkle of salt and pepper.
- Add spinach and stir until wilted, 1-2 minutes. Transfer to a bowl with eggs and veggies, and mix well with spatula to combine.
- Add remaining 1/2 tablespoon of oil and spread it around to coat the bottom of the skillet evenly. Pour egg mixture, level with spatula, gently spreading all ingredients evenly, and sprinkle with remaining 1/4 cup of Parmesan cheese.
- Cook for 1 minute to allow the bottom to set. Then place in the oven and bake for 30-35 minutes or until eggs are puffed and center is no more wet when cut into with a paring knife.
- Remove from the oven and let frittata cool for 5 minutes. Then slice into 8 pieces and serve warm or cold.
Notes
- Store: Refrigerate leftovers in an airtight container for up to 5 days.
- Freeze: Bake, cool completely and slice. Place in an airtight container and freeze for up to 3 months.
- Reheat: Reheat individual slices in the microwave for 1 minute, then further 30-40 second increments until warmed through.