Simple Cottage Cheese Frittata (Printable Version)

Light baked egg dish with cottage cheese, herbs, and veggies, ideal for quick meals.

# Ingredient List:

01 - 6 large eggs

02 - 1 cup cottage cheese

03 - 1/4 cup milk

04 - 1/2 cup shredded cheddar or Swiss cheese

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

09 - 1/2 teaspoon salt

10 - 1/4 teaspoon freshly ground black pepper

11 - 1/4 teaspoon dried oregano

12 - 1 tablespoon olive oil or butter

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.

01 -

The cottage cheese creates an incredibly creamy texture without any heavy cream
You can throw in whatever vegetables are languishing in your crisper drawer
It bakes up into this golden, puffy masterpiece that makes you look like you tried harder than you actually did

02 -

Dont skip the resting period or the slices will fall apart and youll be sad about it
The frittata will deflate as it cools which is totally normal and doesnt mean you did anything wrong
You can tell its done when the edges pull away slightly from the pan and the center is just set

03 -

Use full-fat cottage cheese for the creamiest result, low-fat makes it slightly grainy
If your vegetables are particularly watery like zucchini, sauté them first to avoid a soggy frittata