This Cottage Cheese Frittata is perfect for breakfast, brunch, or even a light dinner and a must for your weekly healthy meal prep for a make ahead breakfast. Like a crustless quiche, it's packed with protein and it's a great way to use cottage cheese. It's also really versatile and you can easily customise it with your favourite vegetables and even add some meat.
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This high protein frittata with cottage cheese is so adaptable, making it a great way to use up whatever you have left in your fridge. Slice it up to keep in the fridge to grab for an easy lunch or snack or take it along to a picnic for a high protein option.
It's one of our favourite ways to use cottage cheese as it adds so much creaminess. This egg and cottage cheese frittata is a great way to get some extra vegetables into your diet and it's nutritious and satisfying too.
If you don't usually love cottage cheese, then give this a try because you can't even taste it.
Looking for more frittata recipes? Why not try our amazing Courgette and Feta Frittata or our delicious Feta and Asparagus Frittata?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Vegetables - We used red bell pepper, mushrooms and spinach for the veggies in this high protein frittata, but you can add any quick cooking vegetables like courgette (zucchini), broccoli, sweetcorn, onion or peas.
- Eggs - We used medium sized eggs.
- Cottage cheese - We used fat free cottage cheese for this frittata. You could use full fat, which would give a creamier flavour. You can substitute cottage cheese with ricotta cheese for a similar texture and flavour. Greek yogurt can also work as a protein-rich alternative.
- Cheese - As well as the cottage cheese, we added some sharp mature cheddar cheese as well.
- Tomatoes - Some cherry tomatoes add a pop of colour and keep the cottage cheese frittata moist. You could add some diced sun-dried tomatoes as well.
- Salt and Pepper - Generously season.
Variations
Meat - Add ½ cup of cooked, crumbled air fryer bacon or air fryer sausage (we like chicken sausage). Include diced ham or turkey or shredded chicken for added protein.
Cheese - Substitute cheddar with some Parmesan or feta cheese. Sprinkle some mozzarella on top before baking for a gooey finish.
Spice - Add a pinch of red pepper flakes or diced jalapeños for heat.
Egg white - You can use egg whites instead of whole eggs for a lower cholesterol version. Use about 10-12 egg whites to replace the 8 whole eggs. The frittata may be slightly less rich but still delicious.
Potatoes - You can bulk out this frittata with cottage cheese by adding potato cubes or slices to it. Just make sure that they are fully cooked before being mixed into the egg mixture. It's a great way to use up leftover potatoes.
How To Make Cottage Cheese Frittata
Prep: Preheat your oven to 190°C/170°C(fan)/375°C/Gas 5. Grease a baking dish.
- Step 1: Heat the olive oil in a large pan over a low heat and add the pepper, mushrooms and spinach. Cook for 2 minutes.
- Step 2: In a mixing bowl, whisk the eggs and mix in the cottage cheese and cheddar.
- Step 3: Stir the cooked vegetables into the egg mixture.
- Step 4: Transfer the mixture to the greases baking dish and add the tomatoes to the top.
- Step 5: Put into the oven and cook for 35 minutes. Allow to cool for 10 minutes before slicing.
High Protein Frittata Serving Suggestions
Side Salad: Serve your cottage cheese egg frittata with a simple green salad dressed with a light vinaigrette. Why not try our Little Gem Salad or Watercress Salad?
Bread: For a more filling meal, pair the cottage cheese frittata with a slice of whole grain toast or a piece of crusty bread. If you want to make your own bread, try our Easy Bagel Recipe or Slow Cooker Bread.
Dannii's Top Tips
- For a fluffier frittata, use eggs that are at room temperature.
- If you're using a cast iron skillet, make sure it's non-stick or well-greased to prevent sticking.
- When combining the ingredients, be gentle. Overmixing can lead to a dense frittata.
- The frittata is done when it's puffed up and golden brown on top. Insert a knife into the centre - it should come out clean.
- Using a bit of milk or cream in the egg mixture can make your frittata fluffier. Also, whisk the eggs thoroughly to incorporate air.
- Letting the frittata cool for a few minutes before slicing helps it set and makes it easier to cut neat slices.
- For a uniform look, use a serrated knife to cut the frittata.
Frequently Asked Questions
A frittata can be stored in the refrigerator for up to 4 days. Make sure to cover it tightly or store it in an airtight container.
Yes, you can freeze a frittata. Let it cool completely, then wrap it in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Yes, you can prepare and bake the frittata ahead of time. Let it cool, then refrigerate. Reheat slices in the microwave or enjoy them cold.
Depending on the pan you us, as well as every oven cooking differently, you may need to increase the cooking time of your cottage cheese frittata if it isn't cooked all the way through. You can test it with a toothpick and make sure it isn't coming out wet. Put it back in the oven for 5 minutes at a time until it is cooked through.
Yes, you definitely can. Pour the mixture into a lined muffin tin and cook for around 20-25 minutes. These would be great for lunch boxes.
More Cottage Cheese Recipes
If you've tried this Frittata with Cottage Cheese, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Cottage Cheese Frittata
Ingredients
- 1 teaspoon Olive oil
- 1 Red bell pepper - diced
- 60 g (2 cups) Spinach
- 8 Mushrooms - sliced
- 8 Eggs - whisked
- 200 g (1 cups) Fat free cottage cheese
- 60 g (0.5 cups) Cheddar - grated
- 8 Cherry tomatoes - halved
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°C/Gas 5. Grease a baking dish.
- Heat 1 teaspoon Olive oil in a large pan over a low heat and add 1 Red bell pepper, 8 Mushrooms and 60 g Spinach. Cook for 2 minutes.
- In a mixing bowl, whisk 8 Eggs and mix in 200 g Fat free cottage cheese and 60 g Cheddar.
- Stir the cooked vegetables into the egg mixture.
- Transfer the mixture to the greases baking dish and add the tomatoes to the top.
- Put into the oven and cook for 35 minutes. Allow to cool for 10 minutes before slicing.
Recipe Tips
- For a fluffier frittata, use eggs that are at room temperature.
- If you're using a skillet, make sure it's non-stick or well-greased to prevent sticking.
- When combining the ingredients, be gentle. Overmixing can lead to a dense frittata.
- The frittata is done when it's puffed up and golden brown on top. Insert a knife into the centre - it should come out clean.
- Using a bit of milk or cream in the egg mixture can make your frittata fluffier. Also, whisk the eggs thoroughly to incorporate air.
- Letting the frittata cool for a few minutes before slicing helps it set and makes it easier to cut neat slices.
- For a uniform look, use a serrated knife to cut the frittata.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Patti M says
Do you know the WW points values per serving?
Dannii Martin says
No, sorry I don't.
Gabby says
I've made this recipe many times, always changing up the veggies, just you need to please add "cook mode" to your website. It's very annoying to keep having to go through my biometrics and password screen to get back to it when you're in the middle. I almost know the recipe by heart but not yet. Thanks!
Dannii Martin says
We do have cook mode on all our recipes. It is all done automatically, rather than having the toggle switch that other websites have.
Suzie Grinwis says
Hi, small tip: when baking as egg muffins in a (jumbo / kingsize) muffin tin, DO NOT, I repeat: DO NOT fill mixture to the top. 3/4 full is advised. DO use liners. Speaking from experience ;-). Other than that: very nice and versatile recipe.
Dannii Martin says
I find that if you use silicone muffin tins, you don't need to line them. And yes, like with making any muffins, you never fill it to the top.
Helen says
My son loves this. Easy to make
Freezes well. Win win