Baked Vegetable Frittata with Cottage Cheese

This Cottage Cheese Vegetable Frittata is a healthy, high-protein dish made with fluffy eggs, creamy cottage cheese, and a mix of fresh vegetables. It’s perfect for breakfast, brunch, meal prep, or a quick weeknight dinner.

If you want a simple, nourishing meal that can be served any time of day, this cottage cheese vegetable frittata is a go-to. It combines beaten eggs with cottage cheese for extra protein and creaminess, then folds in sautéed vegetables and a sprinkle of cheese and fresh herbs. The whole dish cooks in one skillet and finishes in the oven, so cleanup is minimal and flavor is maximal. The result is a light, tender frittata that reheats beautifully for easy weekday breakfasts or lunches.

Why You’ll Love This

• Packed with protein – eggs plus cottage cheese create a filling, protein-rich meal to keep you satisfied longer.
• Creamy, fluffy texture – cottage cheese blends into the eggs as they bake, yielding a soft and moist frittata without heaviness.
• Highly customizable – swap or add vegetables based on what you have on hand: spinach, mushrooms, peppers, or roasted leftovers all work well.
• Perfect for meal prep – slices store well in the refrigerator and reheat quickly for grab-and-go meals.

Ingredients You’ll Need

• 8 large eggs – the structure and base of the frittata.
• 1/2 cup full-fat cottage cheese – adds creaminess and extra protein; full-fat gives the best texture.
• 1 tablespoon olive oil – for sautéing the vegetables.
• 2 shallots, finely chopped – or substitute with a small onion.
• 1 red bell pepper, diced – for sweetness and color.
• 1 cup sliced cremini mushrooms – adds savory depth.
• 1/2 cup shredded zucchini – light moisture and subtle flavor.
• 2 cups fresh spinach, chopped – wilts down and adds nutrients.
• 2 cloves garlic, minced – for aromatic flavor.
• 1/2 cup cherry or grape tomatoes, halved – added on top before baking for bursts of freshness.
• 1/2 cup freshly grated Parmesan – or any melty cheese you prefer.
• 1/4 cup fresh basil, chopped – for finishing brightness; substitute parsley, chives, or dill as desired.
• 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper – to season.

How to Make a Veggie Frittata

1. Preheat the oven. Set oven to 400°F (200°C).
2. Whisk the eggs. In a medium bowl, combine 8 large eggs, 1/2 cup cottage cheese, 3/4 tsp salt, and 1/2 tsp black pepper. Whisk gently until just combined and set aside.
3. Sauté the vegetables. Heat 1 tablespoon olive oil in a 10–12 inch cast-iron or oven-safe skillet over medium-high heat. Add the finely chopped shallots, diced red bell pepper, and sliced mushrooms. Cook, stirring frequently, until softened (about 5–6 minutes). Add the shredded zucchini, chopped spinach, and minced garlic, cooking until the spinach is wilted.
4. Assemble the frittata. Pour the egg and cottage cheese mixture over the cooked vegetables, spreading it evenly. Arrange halved tomatoes on top, sprinkle with chopped basil and 1/2 cup grated Parmesan. Cook on the stovetop for about 1 minute so the bottom begins to set.
5. Bake until set. Transfer the skillet to the preheated oven and bake 15–20 minutes, until the center is set and no longer jiggly. Let rest for 5 minutes, then slice into wedges and serve.

Tips for Making the Best Frittata

• Full-fat cottage cheese produces the creamiest, most tender texture.
• Use an oven-safe skillet so you can move directly from stovetop to oven without transferring the mixture.
• Don’t overmix the eggs — whisk just until combined to keep the frittata light.
• Watch baking time — remove the frittata when the center is set but still slightly soft; it will continue to firm while resting.
• Let it rest for clean slices: a short rest helps the frittata hold together when cut.

Variations

• Swap the vegetables — try asparagus, broccoli, roasted sweet potato, eggplant, or green beans depending on season and preference.
• Change the cheese — feta, goat cheese, cheddar, mozzarella, or gruyère all work well for different flavor profiles.
• Add extra protein — cooked turkey or chicken sausage, diced ham, shredded chicken, bacon, or smoked salmon can make it heartier.
• Make it dairy-free — replace cottage cheese with a dairy-free alternative or a splash of unsweetened almond milk and omit the Parmesan.
• Boost flavor — finish with fresh chives, a pinch of red pepper flakes, a drizzle of pesto, or your favorite 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—ideal for meal prep.

To reheat: Microwave slices for 30–45 seconds until warm. For best texture, reheat in a 325°F oven for 8–10 minutes or warm in an air fryer at 325°F for 3–4 minutes.

Recipe Summary

Prep time: 10 minutes • Cook time: 20 minutes • Total time: 30 minutes • Servings: 4

Nutrition (per serving)

Serving: 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 information is an approximation and should be used as a guide.

Enjoy this Cottage Cheese Vegetable Frittata as an easy, satisfying, and protein-rich option any time of day. If you try it, save the recipe or adapt it with your favorite vegetables and cheeses to make it your own.