This Cottage Cheese Vegetable Frittata is a healthy, high-protein breakfast made with fluffy eggs, creamy cottage cheese, and fresh vegetables. Perfect for meal prep, brunch, or any easy weeknight dinner.
If you’re looking for a healthy, satisfying meal that works for breakfast, brunch, lunch or even dinner, this cottage cheese vegetable frittata is a recipe you’ll want to keep on repeat. Made with fluffy eggs, creamy cottage cheese, and colorful vegetables, this dish is packed with protein, nutrients and incredible flavor! A frittata is similar to a crustless quiche, but much easier to make. Everything comes together in one skillet and finishes baking in the oven.
Why You’ll Love This
- Packed with protein – the combination of eggs and cottage cheese makes this frittata especially protein-rich, helping you stay full and energized longer.
- Creamy and fluffy texture – the cottage cheese blends into the eggs as the frittata bakes, creating a soft, creamy texture without making the dish heavy.
- Customizable – this recipe is a great way to use up leftover veggies. Everything from spinach and mushrooms to roasted vegetables from the night before.
- Great for meal prep – frittata slices store well in the refrigerator and can be reheated easily, making them ideal for busy weekday breakfasts or lunches.
Ingredients You’ll Need
- eggs – you’ll need 8 large eggs which form the base of this frittata and give it structure.
- cottage cheese – adds creaminess and boosts the protein content while helping the frittata stay moist and tender.
- olive oil – I like to use a good olive oil or other neutral oil to sauté the vegetables, just make sure it’s cold-pressed and organic for the most flavor.
- veggies – a combination of red bell pepper, mushrooms, cherry tomatoes, shredded zucchini, shallots and fresh spinach.
- garlic – you can use fresh chopped garlic cloves or minced garlic from the jar.
- parmesan cheese – freshly grated parmesan cheese adds incredible flavor and you can really use any melty cheese you like best. Mozzarella, cheddar, gouda, havarti and gruyere all make great options.
- fresh basil – adds freshness and taste to the frittata. Feel free to use other fresh herbs such as parsley, cilantro or chives.
- salt + pepper – needed to season the frittata and add flavor.
How to Make a Veggie Frittata
- Whisk the eggs. In a medium bowl, whisk together the eggs, cottage cheese, salt and pepper. Set aside.
- Sauté the veggies. Heat olive oil in a 10 to 12-inch cast iron skillet or oven-safe pan over medium high heat. Add the shallots, bell pepper, and mushrooms. Sauté the veggies until softened, about 5 to 6 minutes, stirring frequently. Add the zucchini, spinach and garlic, cooking until spinach is wilted.
- Assemble the frittata. Pour the egg mixture on top of the cooked vegetables and sprinkle the cherry tomatoes, fresh basil and grated parmesan cheese on top. Cook for 1 minute until bottom has set.
- Bake the frittata. Bake in the oven at 400 degrees F for 15 to 20 minutes, until center is set and no longer jiggly. Let the frittata rest for 5 minutes before slicing.
Tips for Making the Best Frittata
- Use full-fat cottage cheese for the creamiest texture. Full-fat cottage cheese gives the best flavor and helps keep the eggs tender.
- Use an oven-safe skillet. A cast iron or stainless steel skillet allows you to cook the vegetables on the stovetop and transfer the pan directly to the oven.
- Don’t overmix the eggs. Whisk the eggs until just combined. Overmixing can create a dense texture.
- Avoid overbaking. Remove the frittata once the center is just set. Overcooking can dry out the eggs.
- Let rest before slicing. Allowing the frittata to rest helps it firm up so you can slice clean wedges.
Pin this now to find it later
Follow on Instagram
Prepping and Storage
To Store: Allow the frittata to cool completely before storing. Place slices in a sealed, airtight container and store them in the fridge for up to 4 days. This is great for meal prep and makes an easy grab-and-go breakfast or lunch!
To Reheat: You can easily reheat slices of the frittata in the microwave for 30-45 seconds until warmed through. For the best texture, reheat slices in a 325 degrees F oven for 8-10 minutes or in the air fryer at 325 degrees F for 3-4 minutes.
More Breakfast Recipes
- Easy Hash Brown Breakfast Casserole
- Sausage and Veggie Egg Casserole
- Healthy Breakfast Enchiladas
- Baked Egg and Roasted Veggie Casserole
- Cheesy Salsa Egg Muffins
Hope you all enjoy this Cottage Cheese Vegetable Frittata recipe! If you love this as much as we do, please leave a 
star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!
Cottage Cheese Vegetable Frittata
Ingredients
- 8 large eggs
- 1/2 cup full-fat cottage cheese
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp olive oil
- 2 shallots finely chopped
- 1 red bell pepper diced
- 1 cup sliced cremini mushrooms
- 1/2 cup shredded zucchini
- 2 cups fresh spinach chopped
- 2 cloves garlic minced
- 1/2 cup cherry or grape tomatoes halved
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup fresh basil chopped
Instructions
-
Preheat oven to 400 degrees F.
-
In a medium bowl, whisk together the eggs, cottage cheese, salt and pepper. Set aside.
-
Heat olive oil in a 10 to 12-inch cast-iron skillet or oven-safe pan over medium-high heat. Add the shallows, bell pepper, and mushrooms. Sauté the veggies until softened, about 5 to 6 minutes, stirring frequently.
-
Add the zucchini, spinach and garlic, cooking until spinach is wilted.
-
Pour the egg mixture on top of the cooked vegetables and sprinkle with tomatoes, fresh basil and grated parmesan cheese on top. Cook for 1 minute, until bottom has set.
-
Transfer the pan to the oven and bake for 15 to 20 minutes, until center is set and no longer jiggly. Let the frittata rest for about 5 minutes before slicing, enjoy!
Nutrition
The post Cottage Cheese Vegetable Frittata appeared first on Eat Yourself Skinny.