Simple Cottage Cheese Frittata (Print View)

Light baked eggs combined with cottage cheese, fresh herbs, and vegetables, perfect for any time.

# What You 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

# How to Make It:

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 to 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 Tips:

01 -
  • The cottage cheese makes every bite impossibly creamy without any heavy cream in sight
  • You can throw whatever vegetables you have on hand in there and it always works
02 -
  • The center might look slightly jiggly when you pull it out but that is totally normal and it will finish cooking as it rests
  • Using room temperature ingredients helps everything blend together more smoothly but cold works fine too if you are in a hurry
03 -
  • For extra flavor, sauté your vegetables briefly before adding them to the egg mixture
  • Let the frittata rest for at least 5 minutes before slicing to get those clean perfect wedges

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