Cottage Cheese Vegetable Frittata

5 from 1 vote

Cottage Cheese Vegetable Frittata

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: Cottage Cheese Vegetable Frittata

Servings:

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