This cottage cheese frittata recipe is one of my favorite recipes for a healthy breakfast, brunch, lunch or even a light dinner. It is nutritious, tasty and satisfying. In addition, it is super easy to prepare and the leftovers are a lifesaver.

It’s the perfect recipe for eating extra vegetables, and I love that it’s made with cottage cheese. I think cottage cheese is a very underestimated food. I love it and always have it in the fridge. If you don’t love it, please give it a try, especially in this frittata recipe. The cottage cheese gives a big protein boost and makes the frittata super creamy. It’s so good!

I like to use a variety of vegetables: onions, spinach, mushrooms, red peppers and asparagus, but you can use your favorite vegetables. This is a great preparation if you need to consume the vegetables that you have in the fridge or in the garden.

Frittata Ingredients

  • Olive oil – for frying the vegetables!
  • Vegetables- onions, mushrooms, asparagus, red peppers and spinach. Of course, you can use a mixture of your
  • favorite vegetables.
  • Garlic- adds great taste.
  • Eggs- use large eggs.
  • Cottage cheese – you can use whole milk, 2% or fat-free cottage cheese. Good culture is my favorite brand.
  • Parmesan cheese- use freshly grated Parmesan cheese. It adds a cheesy, salty kick! If you want to mix the cheese feta, mozzarella, goat cheese, cheddar, fontina and havarti, these are all good options. You can even make a mixture of cheese.
  • Basil – the perfect finishing touch to the frittata.
  • Chives- for garnish!

How to make cottage cheese frittata

Preheat the oven to 375 degrees Fahrenheit.
Heat the oil in a 10-inch ovenproof frying pan over medium to high heat. Add the onion, mushrooms, asparagus and red pepper. Cook for about 4 minutes until the vegetables are soft, stirring occasionally. Add the spinach and garlic and cook for 1 minute or until the spinach is wilted. Season with salt and pepper and turn off the heat.

Whisk eggs, cottage cheese, Parmesan cheese and a little salt and pepper in a large bowl.
Pour the egg mixture over the cooked vegetables in the pan. Top with the basil. Set the heat to medium and cook for 1 minute so that the bottom can stand up.
Put the pan in the oven and cook for about 12 to 15 minutes until the frittata is firm. Be careful not to over-bake, otherwise the frittata may become rubbery. You want to cook frittata until the eggs are just set.
Remove from the oven and garnish with freshly chopped chives and Parmesan cheese. Cut the frittata into slices and serve warm.

Serving suggestions

The frittata will fill up by itself, but if you want to serve a larger meal, here are some suggestions.

  • Fruit salad
  • Crispy Rösti or roasted breakfast potatoes
  • Banana muffins, blueberry muffins, zucchini muffins or strawberry muffins
  • Simple arugula salad or simple green salad
  • Cinnamon roll

How to save

This is a great recipe for preparing meals, because the leftovers are great!

Store the chilled frittata in an airtight container in the refrigerator for up to 3 days. Warm up in the microwave or oven.

You can also freeze the frittata for up to 3 months. Defrost overnight in the refrigerator, reheat in the oven. After freezing, I recommend reheating in an oven at 350°F instead of the microwave, as the frittata contains additional moisture and has a rubbery texture when reheated in the microwave.

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