Simple Cottage Cheese Frittata (Printable)

Light baked eggs with cottage cheese, herbs, and vegetables for a satisfying meal.

# What You'll 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

# Directions:

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 20-25 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 Advice:

01 -
  • The cottage cheese creates an incredibly tender texture unlike regular egg dishes
  • It comes together in minutes but tastes like something from a fancy brunch spot
  • Leftovers reheat beautifully for grab-and-go breakfasts all week long
02 -
  • The frittata will puff up dramatically in the oven but settle slightly as it cools, which is completely normal
  • Check for doneness by gently shaking the pan, the center should wiggle like gelatin not liquid
  • Letting it rest before cutting is the difference between clean slices and a messy serving experience
03 -
  • Thaw frozen spinach completely and squeeze out excess moisture before adding
  • Use a cast iron skillet for the best crust and easiest transfer from oven to table

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