Name: Cottage Cheese Frittata Recipe for a Healthy Start
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 8 large eggs; 1 cup cottage cheese (full-fat or low-fat); 1 cup fresh spinach; ½ cup red bell pepper, diced; ½ cup mushrooms, sliced; ¼ cup onion, finely chopped; Salt & pepper to taste; 1 tablespoon olive oil; Optional: chopped parsley for garnish

Jump to Recipe

If your mornings feel like a whirlwind of coffee spills and missing socks, you’re not alone—I’ve been there more times than I can count. That’s exactly why I adore this Cottage Cheese Frittata. It’s my go-to recipe when I need a nourishing, protein-packed breakfast that doesn’t demand a ton of time or effort.

This dish is a lifesaver on busy weekdays and a showstopper at weekend brunch. It’s light, flavorful, and full of wholesome ingredients that make you feel good from the inside out. Plus, it’s the kind of meal even picky eaters will sneak seconds of—trust me!

Why You’ll Love This Cottage Cheese Frittata

It’s the kind of breakfast that feels fancy but comes together in a flash—no stress, no mess.

This healthy frittata recipe is packed with protein, low in carbs, and bursting with flavor from fresh veggies and creamy cottage cheese. It’s an easy oven brunch that doubles as a meal prep egg dish, making your mornings smoother and way more delicious.

Ingredients Cottage Cheese Frittata

Let’s talk about what goes into this delicious Cottage Cheese Frittata. These ingredients are simple, wholesome, and probably already hanging out in your fridge or pantry. Scroll to the bottom of the post for exact measurements and a printable recipe card.

Eggs – The heart of any frittata. I use large eggs for that fluffy, rich texture and protein punch.
Cottage Cheese – Adds creaminess and a protein boost. Full-fat gives you a richer flavor, but low-fat works great too.
Spinach – Fresh baby spinach wilts beautifully and adds nutrients. Frozen spinach can be used in a pinch—just thaw and squeeze out excess water.
Red Bell Pepper – For a sweet, colorful crunch. Orange or yellow peppers are lovely alternatives if that’s what you have on hand.
Mushrooms – These bring a savory, earthy depth. I love cremini or button mushrooms, but shiitake adds a gourmet twist.
Onion – A little goes a long way. It adds subtle sweetness and aroma to balance the other flavors.
Olive Oil – Used for sautéing the veggies. You can swap it with avocado oil or even butter for a richer flavor.
Salt & Pepper – Essential for seasoning. Start light—you can always add more after baking.
Optional Garnish – Chopped parsley or even a sprinkle of chives adds a fresh pop of color and flavor right before serving.

This low carb egg bake is super flexible—feel free to toss in leftover zucchini, cherry tomatoes, or even a handful of shredded cheese if you’re feeling indulgent. That’s the beauty of a healthy frittata recipe—it plays well with whatever you’ve got!

How to Make Cottage Cheese Frittata

Step 1 – Sauté the Vegetables

Start by heating a tablespoon of olive oil in an oven-safe skillet over medium heat.

Once it’s shimmering, toss in your chopped onions, sliced mushrooms, and diced red bell pepper. Let them cook together for about 3–4 minutes, stirring occasionally. They’ll soften and start smelling amazing—like the promise of a cozy morning. You’re building flavor here, so don’t rush it!

Step 2 – Add Spinach and Wilt

Next, throw in your fresh spinach. It might look like a lot, but trust me, it wilts down fast.

Stir it gently into the warm veggies and watch it shrink into tender green ribbons within a minute or two. This step gives your protein-packed breakfast a burst of color and nutrients—plus, it feels like a little magic trick every time.

Step 3 – Whisk Together Eggs and Cottage Cheese

While your veggies are finishing up, grab a large mixing bowl. Crack in the eggs and add your cottage cheese, along with a pinch of salt and pepper.

Whisk it all together until smooth and creamy. This is where the magic of the cottage cheese frittata really happens—it adds moisture, protein, and that irresistible fluffiness we love in a low carb egg bake.

Step 4 – Combine and Distribute

Pour that eggy mixture right over the sautéed veggies in the skillet.

Use a spatula or spoon to gently stir things around, making sure the veggies are evenly distributed. You want every bite to be flavorful and balanced. This is also your last chance to sprinkle in extras—leftover roasted veggies, a bit of cheese, or herbs if you’re feeling fancy.

Step 5 – Bake the Frittata

Carefully slide the skillet into your preheated oven at 375°F (190°C).

Bake for 20 to 25 minutes, or until the center is set and the top looks slightly golden. The aroma wafting through the kitchen? Pure joy. This easy oven brunch practically bakes itself while you sip your coffee.

Step 6 – Cool, Slice, and Serve

Once done, let your healthy frittata recipe cool for 5 minutes.

Then slice it into wedges—like a pie, but savory and satisfying. Sprinkle with chopped parsley if you’d like a pop of freshness. Serve warm, and watch as even the pickiest eaters come back for seconds.

Tips for Success

Use a well-seasoned or non-stick oven-safe skillet to avoid sticking and make cleanup easier.
Whisk eggs thoroughly for a fluffier texture—no one likes rubbery eggs!
Let the frittata rest before slicing so it holds its shape beautifully.
Don’t overbake—pull it out once the center is just set for a tender bite every time.

Equipment Needed

Oven-safe skillet – A 10-inch cast iron or non-stick pan works best for even cooking.
Mixing bowl – Big enough to whisk together eggs and cottage cheese without splashing.
Whisk – Helps create a smooth, fluffy egg mixture.
Spatula – For stirring veggies and spreading the egg mixture evenly.
Knife and cutting board – You’ll need these for chopping all those colorful veggies.

Variations

Dairy-Free Delight – Swap cottage cheese for a dairy-free alternative or silken tofu. Use oil instead of butter to keep it plant-based and still delicious.
Meat Lover’s Twist – Add cooked crumbled sausage, diced ham, or crispy bacon for a heartier, protein-packed breakfast that’ll satisfy any carnivore.
Cheesy Upgrade – Stir in shredded cheddar, feta, or mozzarella for extra richness. Cheese lovers, this one’s for you!
Southwest Style – Mix in black beans, corn, jalapeños, and a dash of cumin. Top with avocado slices for a bold, zesty twist.
Garden Veggie Medley – Use whatever veggies you have—zucchini, cherry tomatoes, kale, or asparagus all work beautifully in this healthy frittata recipe.
Mini Frittatas – Pour the mixture into muffin tins for portable, meal prep egg dishes. Perfect for grab-and-go mornings!
Low Sodium Option – Skip added salt and use herbs like thyme, basil, or dill to flavor your low carb egg bake naturally.

Serving Suggestions

Pair with a side of fresh fruit or a simple arugula salad for a refreshing contrast.
Serve alongside whole grain toast or avocado slices for a heartier brunch plate.
Add a splash of hot sauce or a dollop of Greek yogurt for extra flavor layers.
Enjoy with a warm mug of green tea or fresh-pressed juice to start your day bright.

Frequently Asked Questions (FAQs)

Q: Can I make this cottage cheese frittata ahead of time?

A: Absolutely! I often bake mine the night before a busy morning. Once it cools, I cover it and pop it in the fridge. In the morning, I just reheat a slice or two. It’s still fluffy and flavorful—like it just came out of the oven. This cottage cheese frittata holds up beautifully and saves you precious time when you need it most.

Q: Is this a good low carb egg bake for meal prep?

A: Yes, yes, and yes! This low carb egg bake is a meal prep dream. With just 4 grams of carbs per serving and 16 grams of protein, it keeps you full without weighing you down. I slice it up, tuck it into individual containers, and boom—breakfast for the week is handled. It reheats like a champ too, making mornings a whole lot easier.

Q: Can I substitute other vegetables in this spinach mushroom frittata?

A: Definitely. The beauty of this spinach mushroom frittata is how flexible it is. No mushrooms? Try zucchini. Out of spinach? Kale or Swiss chard work great. You can even throw in leftover roasted veggies hiding in the fridge. Just make sure to sauté or steam them first so they don’t release too much moisture while baking.

Q: How do I store and reheat leftovers?

A: Let your frittata cool completely, then store slices in an airtight container in the fridge for up to 4 days. For reheating, I like using the microwave for convenience—about 30–45 seconds per slice works well. If you prefer a crispier edge, reheat it in the oven at 350°F for 10 minutes. Either way, it tastes just as good the second time around.

Q: What’s the best way to serve this healthy frittata recipe?

A: I love serving this healthy frittata recipe warm, with a sprinkle of fresh herbs and maybe a side of fruit or toast. For brunch, dress it up with a light salad and a mimosa—because you’ve earned it! It’s also delicious cold, like a slice of savory quiche. However you serve it, it always brings smiles to the table.

Final Thoughts

This Cottage Cheese Frittata is more than just a recipe—it’s a little act of self-care in a skillet.

Every slice is a warm hug of flavor and nourishment, perfect for fueling busy mornings or lingering weekend brunches. I love knowing that something so simple can feel so special. Whether you’re feeding a crowd or just feeding your soul, this healthy frittata recipe delivers every time.

It’s comforting, colorful, and endlessly adaptable—just like the best moments in life. So go ahead, whip it up, share it with someone you love, and don’t forget to savor the joy in every bite.

Cottage Cheese Frittata Recipe for a Healthy Start