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.
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If you’re looking for a healthy, satisfying meal that works for breakfast, brunch, lunch or even dinner, this cottage cheese vegetable frittata is a recipe you’ll want to keep on repeat. Made with fluffy eggs, creamy cottage cheese, and colorful vegetables, this dish is packed with protein, nutrients and incredible flavor! A frittata is similar to a crustless quiche, but much easier to make. Everything comes together in one skillet and finishes baking in the oven.
Why You’ll Love This
- Packed with protein – the combination of eggs and cottage cheese makes this frittata especially protein-rich, helping you stay full and energized longer.
- Creamy and fluffy texture – the cottage cheese blends into the eggs as the frittata bakes, creating a soft, creamy texture without making the dish heavy.
- Customizable – this recipe is a great way to use up leftover veggies. Everything from spinach and mushrooms to roasted vegetables from the night before.
- Great for meal prep – frittata slices store well in the refrigerator and can be reheated easily, making them ideal for busy weekday breakfasts or lunches.
Ingredients You’ll Need
- eggs – you’ll need 8 large eggs which form the base of this frittata and give it structure.
- cottage cheese – adds creaminess and boosts the protein content while helping the frittata stay moist and tender.
- olive oil – I like to use a good olive oil or other neutral oil to sauté the vegetables, just make sure it’s cold-pressed and organic for the most flavor.
- veggies – a combination of red bell pepper, mushrooms, cherry tomatoes, shredded zucchini, shallots and fresh spinach.
- garlic – you can use fresh chopped garlic cloves or minced garlic from the jar.
- parmesan cheese – freshly grated parmesan cheese adds incredible flavor and you can really use any melty cheese you like best. Mozzarella, cheddar, gouda, havarti and gruyere all make great options.
- fresh basil – adds freshness and taste to the frittata. Feel free to use other fresh herbs such as parsley, cilantro or chives.
- salt + pepper – needed to season the frittata and add flavor.
How to Make a Veggie Frittata
- Whisk the eggs. In a medium bowl, whisk together the eggs, cottage cheese, salt and pepper. Set aside.
- Sauté the veggies. Heat olive oil in a 10 to 12-inch cast iron skillet or oven-safe pan over medium high heat. Add the shallots, 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.
- Assemble the frittata. Pour the egg mixture on top of the cooked vegetables and sprinkle the cherry tomatoes, fresh basil and grated parmesan cheese on top. Cook for 1 minute until bottom has set.
- Bake the frittata. Bake in the oven at 400 degrees F for 15 to 20 minutes, until center is set and no longer jiggly. Let the frittata rest for 5 minutes before slicing.
Tips for Making the Best Frittata
- Use full-fat cottage cheese for the creamiest texture. Full-fat cottage cheese gives the best flavor and helps keep the eggs tender.
- Use an oven-safe skillet. A cast iron or stainless steel skillet allows you to cook the vegetables on the stovetop and transfer the pan directly to the oven.
- Don’t overmix the eggs. Whisk the eggs until just combined. Overmixing can create a dense texture.
- Avoid overbaking. Remove the frittata once the center is just set. Overcooking can dry out the eggs.
- Let rest before slicing. Allowing the frittata to rest helps it firm up so you can slice clean wedges.
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Prepping and Storage
To Store: Allow the frittata to cool completely before storing. Place slices in a sealed, airtight container and store them in the fridge for up to 4 days. This is great for meal prep and makes an easy grab-and-go breakfast or lunch!
To Reheat: You can easily reheat slices of the frittata in the microwave for 30-45 seconds until warmed through. For the best texture, reheat slices in a 325 degrees F oven for 8-10 minutes or in the air fryer at 325 degrees F for 3-4 minutes.
More Breakfast Recipes
- Easy Hash Brown Breakfast Casserole
- Sausage and Veggie Egg Casserole
- Healthy Breakfast Enchiladas
- Baked Egg and Roasted Veggie Casserole
- Cheesy Salsa Egg Muffins
Hope you all enjoy this Cottage Cheese Vegetable Frittata recipe! If you love this as much as we do, please leave a 
star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!
Cottage Cheese Vegetable Frittata
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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
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Preheat oven to 400 degrees F.
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In a medium bowl, whisk together the eggs, cottage cheese, salt and pepper. Set aside.
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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.
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Add the zucchini, spinach and garlic, cooking until spinach is wilted.
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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.
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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
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