Cottage Cheese Frittata Recipe for a Healthy Start
A light, protein-packed Cottage Cheese Frittata that’s perfect for a healthy breakfast or easy oven brunch. Loaded with fresh veggies and cottage cheese, this low-carb egg bake is ideal for meal prep and busy mornings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 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
Instructions
- Heat olive oil in a skillet over medium heat. Add onions, mushrooms, and bell peppers, and sauté for 3–4 minutes until softened.
- Add spinach and stir until just wilted, about 1–2 minutes.
- In a large bowl, whisk together the eggs, cottage cheese, salt, and pepper until well combined.
- Pour the egg mixture over the sautéed veggies in the oven-safe skillet. Stir gently to distribute evenly.
- Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20–25 minutes, or until the eggs are set in the center.
- Remove from oven, let cool slightly, cut into wedges, and garnish with chopped parsley if desired. Serve warm.
Notes
- Use full-fat cottage cheese for a creamier texture, or low-fat for a lighter option.
- Customize with additional vegetables like zucchini or tomatoes.
- This dish stores well in the fridge for up to 4 days – great for meal prep.
- Reheat individual slices in the microwave or oven before serving.
Nutrition
- Serving Size: 1 slice (1/6 of frittata)
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 280mg