Simple Cottage Cheese Frittata

The first time I made this cottage cheese frittata, I was honestly just trying to use up a container of cheese that had been sitting in my fridge for days. My roommate walked in mid-bake, sniffing the air with genuine curiosity, and asked what I was making that smelled so surprisingly good. When we sat down to eat, we both kept going back for just one more slice, amazed at how creamy and satisfying such a simple dish could turn out.

Last summer, my sister was recovering from surgery and I needed something nourishing but gentle that I could easily bring over in batches. This frittata became our weekly ritual, so comforting and protein-packed that she actually requested it by name. Now whenever I make it, I think of her kitchen table and how food can be healing in more ways than one.

Ingredients

• 6 large eggs: Room temperature eggs whisk up more easily and incorporate better with the dairy for a uniform texture
• 1 cup cottage cheese: The secret ingredient that makes this frittata uniquely creamy and adds a protein boost without being heavy
• 1/4 cup milk: Helps create that fluffy, pillow-like texture as it bakes
• 1/2 cup shredded cheese: Cheddar brings sharpness while Swiss adds nutty notes, choose what your family loves most
• 1 cup baby spinach: Adds fresh color and nutrients without overwhelming the delicate flavors
• 1/2 cup cherry tomatoes: They roast beautifully in the oven, becoming little bursts of sweetness in every bite
• 1/4 cup green onions: Their mild onion flavor brightens the whole dish without being overpowering
• 2 tablespoons fresh herbs: Parsley or chives add that pop of freshness that makes the frittata taste vibrant
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Simple seasonings that let the other ingredients shine
• 1 tablespoon olive oil or butter: Keeps everything from sticking and adds a lovely richness to the crust

Instructions

Get your oven ready:

Preheat to 375°F and grease your skillet with olive oil or butter, making sure to coat the sides completely

Whisk the base:

In a large bowl, beat eggs with cottage cheese, milk, salt, pepper, and oregano until small bubbles form on top

Add the good stuff:

Fold in cheese, spinach, tomatoes, green onions, and herbs until everything is evenly distributed throughout

Assemble and bake:

Pour mixture into your prepared dish, spread it gently, and bake for 20-25 minutes until puffed and golden

Let it rest:

Cool for 5 minutes before slicing, which helps the frittata set and makes serving much easier

Save

My youngest daughter used to turn her nose up at anything green, but the first time she saw those little cherry tomatoes nestled in the golden eggs, she actually asked to try a piece. Now she requests this for Sunday breakfast and even helps me arrange the tomatoes on top before it goes in the oven.

Make It Your Own

The beauty of this frittata is how adaptable it is to whatever you have on hand. I have made countless versions based on what is in my fridge or what looks good at the market that morning. Sometimes the best combinations come from experimentation rather than following a strict formula.

Perfect Pairings

A crisp green salad with vinaigrette cuts through the richness beautifully. I also love serving it alongside toasted sourdough or roasted potatoes when we are having a lazy weekend brunch. The dish is substantial enough to stand alone but welcoming of simple sides.

Storage and Reheating

This frittata keeps remarkably well in the refrigerator for up to four days, making it ideal for meal prep or busy weekday mornings. I often make two at once and freeze one wrapped tightly for those weeks when cooking feels impossible.

• Reheat individual slices in the microwave for 45-60 seconds
• Crisp up leftovers in a 350°F oven for 10 minutes for that just-baked texture
• Eat cold straight from the refrigerator with a sprinkle of everything bagel seasoning

Save

There is something deeply satisfying about a dish that looks impressive but comes together with such humble ingredients. This frittata has saved me on countless busy weeknights and impressed more brunch guests than I can count.

Recipe FAQs

→ Can I substitute spinach with other greens?

Yes, kale or arugula can be used instead of spinach to add a different texture and flavor.

→ Is it possible to make this dish dairy-free?

Using plant-based cheese and milk alternatives allows for a dairy-free version without compromising flavor.

→ What type of pan is best for baking this dish?

An ovenproof skillet or pie dish lightly greased works well for even cooking and easy serving.

→ How can I ensure the dish is fully cooked but not dry?

Bake until puffed and just set in the center, usually about 20–25 minutes, then let it cool slightly before serving.

→ Can I add other vegetables to this dish?

Sautéed mushrooms or bell peppers can be added for extra flavor and texture enhancements.