Cottage Cheese Frittata
Total Time
35 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
4.55 out of 5 stars
(48)
Ingredients
6
- 1 tablespoon olive oil
- 1/3 cup diced red onion
- 1 cup sliced mushrooms
- 1/2 cup chopped asparagus
- 1/2 cup chopped red bell pepper
- 1 1/2 cups packed spinach leaves
- 2 garlic cloves, minced
- Kosher salt and black pepper, to taste
- 10 large eggs
- 3/4 cup cottage cheese
- 1/2 cup Parmesan grated Parmesan cheese
- 2 tablespoons freshly chopped fresh basil
- Freshly chopped chives and extra Parmesan cheese, for garnish
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Preparation
Step 1
Preheat the oven to 375 degrees F.
Step 2
In a 10-inch oven safe skillet, heat the oil over medium-high heat. Add the onion, mushrooms, asparagus, and red pepper. Cook until veggies are tender, about 4 minutes, stirring occasionally. Add the spinach and garlic and cook for 1 minute or until spinach is wilted. Season with salt and pepper and turn off the heat.
Step 3
In a large bowl, whisk together the eggs, cottage cheese, Parmesan cheese, and a little salt and pepper.
Step 4
Pour the egg mixture over the cooked veggies in the skillet. Top with the basil. Turn the heat to medium and cook for 1 minute to let the bottom set up.
Step 5
Place the skillet in the oven and cook until the frittata is set, about 12 to 15 minutes. Be careful not to over-bake or the frittata can become rubbery. You want to cook frittata until the eggs are just set.
Step 6
Remove from the oven and garnish with freshly chopped chives and Parmesan cheese. Cut the frittata into wedges and serve warm.
Step 7
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Chef's notes
Store leftovers in the fridge for up to 3 days. You can also freeze the frittata for up to 3 months.
