Cottage Cheese Frittata
User Reviews
4.6
Cottage Cheese Frittata
Description
This Cottage Cheese Frittata integrates diced red onion, mushrooms, chopped asparagus, red bell pepper, and spinach sautéed in olive oil until tender. Minced garlic adds aromatic depth. The vegetables are seasoned with salt and pepper, then combined with a mixture of eggs, cottage cheese, Parmesan cheese, and fresh basil. Pouring this over the cooked vegetables in an oven-safe skillet, the frittata is cooked briefly on the stovetop to set the base, then baked until just firm to maintain a creamy texture without rubberiness.
The resulting dish balances the soft, creamy egg mixture with the tender, slightly crisp vegetables and a subtle cheesy flavor. The fresh basil and chives garnish adds a touch of brightness that complements the richness of the cheeses and eggs.
This frittata makes a nutritious, filling meal suitable at any time of day and is best served warm, sliced into wedges. Its combination of cottage cheese and Parmesan boosts the protein content while adding complexity to its texture and taste.
Leftover frittata can be stored in the refrigerator for up to three days, or frozen for up to three months for convenient future meals.
Ingredients
- 1 tablespoon olive oil
- 1/3 cup red onion diced
- 1 cup mushroom sliced
- 1/2 cup asparagus chopped
- 1/2 cup red bell pepper chopped
- 1 1/2 cups spinach packed leaves
- 2 garlic minced, cloves
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 10 egg large
- 3/4 cup cottage cheese
- 1/2 cup Parmesan Cheese grated
- 2 tablespoons basil freshly chopped fresh
- chives for garnish, freshly chopped|extra
- Parmesan Cheese for garnish, freshly chopped|extra
Instructions
- Preheat the oven to 375 degrees F.
- 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.
- In a large bowl, whisk together the eggs, cottage cheese, Parmesan cheese, and a little salt and pepper.
- 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.
- 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.
- Remove from the oven and garnish with freshly chopped chives and Parmesan cheese. Cut the frittata into wedges and serve warm.
Notes
- Store leftover frittata in the refrigerator for up to 3 days to maintain freshness.
- Freeze portions of the frittata for up to 3 months for longer storage and easy reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 285mg | 95% |
| Sodium | 340mg | 14% |
| Potassium | 280mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1597IU | 32% |
| Vitamin C | 19mg | 21% |
| Calcium | 149mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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