Simple Cottage Cheese Frittata (Printable)

Light baked eggs with cottage cheese, herbs, and veggies for a nutritious, easy-to-make dish.

# 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

# 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 Advice:

01 -
  • It comes together in under 10 minutes of active prep work
  • The cottage cheese makes it incredibly moist without any heavy cream
  • You can customize it with whatever vegetables are languishing in your fridge
02 -
  • Overbaking will make the texture rubbery so pull it out when just set
  • The frittata will continue cooking slightly as it rests on the counter
  • Leftovers reheat beautifully in the microwave for 30 to 45 seconds
03 -
  • Use a 10-inch skillet for the perfect thickness
  • Let your eggs come to room temperature before whisking for better incorporation

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