Simple Cottage Cheese Frittata

The first time I made this frittata was during a particularly hectic week when I needed something nourishing but had zero energy for elaborate cooking. Now it has become my go-to when friends drop by unexpectedly or when I want breakfast that actually keeps me full until lunch. There is something comforting about how the cottage cheese creates these creamy pockets throughout the eggs, almost like little surprises waiting to be discovered.

Last summer my neighbor Sarah came over for coffee and I threw this together using vegetables from my garden. She was so impressed she asked for the recipe right there at my kitchen table, and now she makes it every Sunday for meal prep. The way the cherry tomatoes burst slightly in the oven creates these little bursts of sweetness that balance perfectly with the savory herbs.

Ingredients

• 6 large eggs: Room temperature eggs will blend more smoothly with the cottage cheese
• 1 cup cottage cheese: Small curd works best for even distribution throughout the frittata
• 1/4 cup milk: Whole milk creates the richest texture but any variety works
• 1/2 cup shredded cheese: Cheddar adds sharpness while Swiss brings a nutty sweetness
• 1 cup baby spinach: Fresh spinach wilts beautifully and adds vibrant color
• 1/2 cup cherry tomatoes: They become sweet and jammy in the oven
• 1/4 cup green onions: Both white and green parts add mild onion flavor
• 2 tablespoons fresh parsley or chives: Bright herbs that cut through the richness
• 1/2 teaspoon salt: Essential for bringing out all the flavors
• 1/4 teaspoon black pepper: Freshly ground makes a noticeable difference
• 1/4 teaspoon dried oregano: Optional but adds lovely earthy notes
• 1 tablespoon olive oil or butter: For greasing the pan and preventing sticking

Instructions

Preheat your oven:

Get it to 375°F and grease your ovenproof skillet with olive oil or butter, making sure to coat the sides completely.

Whisk the base:

In a large bowl, beat the eggs with cottage cheese, milk, salt, pepper, and oregano until no cottage cheese curds remain visible.

Add the mix-ins:

Fold in the shredded cheese, spinach, cherry tomatoes, green onions, and fresh herbs until everything is evenly distributed.

Assemble and bake:

Pour everything into your prepared skillet and bake for 20 to 25 minutes until the top is golden and the center is just set.

Rest before serving:

Let the frittata cool for about 5 minutes so it firms up slightly and becomes easier to slice cleanly.

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My daughter now requests this for her birthday breakfast every year, which is funny because she used to refuse anything with visible spinach. Watching her take seconds always reminds me that the simplest foods often become the most meaningful traditions in our lives.

Make It Your Own

The beauty of this frittata is how forgiving it is with substitutions. I have made it with kale from my freezer and mushrooms that needed using up, and it turns out delicious every single time.

Serving Suggestions

A simple green salad with vinaigrette cuts through the richness nicely. Crusty bread for soaking up any juices is never a bad idea either, especially for brunch.

Storage and Reheating

This frittata keeps well in the refrigerator for up to four days and actually tastes better the next day as the flavors have more time to meld together.

• Wrap individual slices in plastic wrap for easy grab-and-go breakfasts
• Reheat in a 350°F oven for 10 minutes if you prefer the top to remain slightly crisp
• Freeze portions for up to two months if you want to batch cook

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There is something deeply satisfying about a dish that looks impressive but requires such minimal effort. Hope this becomes a staple in your kitchen too.

Recipe FAQs

→ Can I substitute the spinach with other greens?

Yes, kale or arugula can be used instead of spinach to give a different flavor and texture.

→ What types of cheese work best in this dish?

Shredded cheddar or Swiss cheese add a nice melt and flavor complementing the cottage cheese.

→ How do I know when the egg dish is fully cooked?

It is done when the top is golden and puffed, and the center is set but not jiggly.

→ Can this be prepared ahead of time?

Yes, you can mix ingredients in advance and refrigerate, then bake just before serving for freshness.

→ Are there dairy-free alternatives for this dish?

Plant-based cheeses and milk substitutes can be used for a dairy-free version without sacrificing texture.