This Cottage Cheese Vegetable Frittata is a healthy, high-protein dish made with fluffy eggs, creamy cottage cheese and a medley of fresh vegetables. It’s simple to prepare, versatile, and excellent for meal prep, brunch, or a quick weeknight dinner.
If you want a satisfying, protein-packed meal any time of day, this cottage cheese vegetable frittata is a keeper. Eggs provide structure and richness while cottage cheese adds creaminess and extra protein without weighing the dish down. The vegetables bring color, texture and nutrients. Because everything cooks in a single skillet and finishes in the oven, cleanup is minimal and the result is a tender, flavorful frittata that holds together well for slicing and storing.
Why You’ll Love This Cottage Cheese Vegetable Frittata
- High in protein: Eggs plus cottage cheese create a filling, protein-rich meal to keep you satisfied for hours.
- Creamy, airy texture: Cottage cheese folds into the eggs during baking to create a soft, tender frittata without heaviness.
- Flexible and customizable: Use whatever vegetables you have on hand—this recipe is a great way to clean out the fridge.
- Perfect for meal prep: Slices refrigerate well and reheat easily for quick breakfasts or lunches throughout the week.
Ingredients You’ll Need
- 8 large eggs
- 1/2 cup full-fat cottage cheese
- 3/4 tsp kosher salt (adjust to taste)
- 1/2 tsp black pepper
- 1 Tbsp olive oil
- 2 shallots, finely chopped
- 1 red bell pepper, diced
- 1 cup sliced cremini or button 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 (or another melty cheese of your choice)
- 1/4 cup fresh basil, chopped (or other fresh herbs)
How to Make the Veggie Frittata
- Preheat the oven. Set your oven to 400°F (200°C).
- Whisk the eggs. In a medium bowl, whisk together 8 large eggs, 1/2 cup cottage cheese, 3/4 tsp salt and 1/2 tsp black pepper until just combined. Don’t overmix.
- Sauté the vegetables. Heat 1 tablespoon olive oil in a 10–12 inch oven-safe skillet over medium-high heat. Add the chopped shallots, diced red bell pepper and sliced mushrooms. Sauté, stirring frequently, until softened (about 5–6 minutes). Add the shredded zucchini, chopped spinach and minced garlic, and cook until the spinach wilts.
- Combine and cook briefly. Pour the egg and cottage cheese mixture evenly over the cooked vegetables. Scatter the halved cherry tomatoes, chopped basil and grated Parmesan on top. Cook on the stovetop for about 1 minute to begin setting the bottom.
- Bake until set. Transfer the skillet to the preheated oven and bake for 15–20 minutes, until the center is set and no longer jiggly. Remove and let rest for 5 minutes before slicing into wedges.
Tips for the Best Frittata
- Choose full-fat cottage cheese for the creamiest texture and best flavor.
- Use an oven-safe skillet such as cast iron or stainless steel so you can move the pan from stove to oven easily.
- Mix gently: Whisk the eggs and cottage cheese until just combined to avoid a dense texture.
- Watch the bake time: Remove the frittata when the center is set but still slightly soft to avoid drying it out.
- Rest before slicing: Letting it sit for a few minutes helps it firm up for cleaner slices.
Variations and Add-ins
- Swap vegetables: Use spinach, kale, roasted potatoes, asparagus, broccoli, cauliflower, eggplant or green beans—whatever you have on hand.
- Change the cheese: Try feta, goat cheese, cheddar, mozzarella, gouda or gruyère in place of or alongside Parmesan.
- Add extra protein: Stir in cooked turkey sausage, diced ham, bacon, shredded chicken or smoked salmon for a heartier dish.
- Dairy-free option: Omit cottage cheese or use a dairy-free alternative and add a splash of unsweetened almond milk to keep the eggs tender.
- More flavor: Finish with fresh chives, dill or parsley, a pinch of red pepper flakes, or a drizzle of pesto or hot sauce.
Prepping and Storage
To store: Cool the frittata completely, then slice and place pieces in airtight containers. Refrigerate for up to 4 days for easy breakfasts or lunches.
To reheat: Microwave slices for 30–45 seconds until warm, or reheat in a 325°F oven for 8–10 minutes for better texture. An air fryer set to 325°F works as well—about 3–4 minutes.
Nutrition (per 1/4 of recipe)
Calories: 267 kcal | Carbohydrates: 8.4 g | Protein: 21 g | Fat: 16.8 g | Saturated Fat: 6 g | Cholesterol: 445 mg | Sodium: 594.8 mg | Fiber: 1.6 g | Sugar: 3.8 g
Nutrition data is an estimate and should be used as a guideline only.
Enjoy this cottage cheese vegetable frittata hot or at room temperature. It’s an easy, adaptable recipe that delivers nourishing protein and vibrant vegetables in every slice—perfect for busy mornings, relaxed brunches, or simple weeknight dinners.