High-Protein Cottage Cheese Frittata (Perfect for Meal Prep)

This frittata is the kind of breakfast that actually keeps you full until lunch. It’s fluffy, savory, and loaded with protein thanks to cottage cheese and eggs. You can make it on a lazy weekend morning or prep it on Sunday and reheat slices all week.

It’s also incredibly flexible—toss in extra veggies or switch up the cheese to match what you have. If you’re aiming for a balanced, satisfying meal with minimal fuss, this one checks all the boxes.If you prefer something handheld instead, try these High-Protein Cottage Cheese Egg Bites.

High-Protein Cottage Cheese Frittata – Easy, Satisfying, and Meal-Prep Friendly

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 8 large eggs
• 1 cup cottage cheese (full-fat or low-fat both work)
• 1/2 cup shredded cheese (cheddar, mozzarella, or Swiss)
• 1 small onion, finely diced
• 1 red bell pepper, diced
• 2 cups fresh baby spinach, roughly chopped
• 1 clove garlic, minced
• 2 tablespoons olive oil or butter
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika or Italian seasoning (optional)
• Fresh herbs for garnish (chives, parsley, or basil)

Method

 

1. Preheat the oven: Set your oven to 375°F (190°C). Place a 10-inch oven-safe skillet on the stove.
2. Whisk the eggs: In a large bowl, whisk the eggs until smooth. Stir in the cottage cheese, shredded cheese, salt, pepper, and seasoning if using. Mix until combined but don’t overbeat.
3. Sauté the veggies: Heat the olive oil or butter in the skillet over medium heat. Add the onion and bell pepper. Cook for 4–5 minutes, stirring, until softened. Add the garlic and cook 30 seconds more. Fold in the spinach and cook just until wilted.
4. Add the egg mixture: Reduce the heat to medium-low. Pour the egg mixture over the vegetables, tilting the pan to distribute evenly. Let it cook undisturbed for 2–3 minutes until the edges start to set.
5. Bake to finish: Transfer the skillet to the oven. Bake for 12–15 minutes, or until the center is just set and no longer jiggly. A knife inserted in the center should come out mostly clean.
6. Rest and serve: Remove from the oven and let it rest for 5 minutes. Garnish with fresh herbs. Slice into wedges and serve warm.

What Makes This Recipe So Good

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• High in protein: Eggs and cottage cheese work together for a filling, satisfying breakfast or lunch.
• Light, fluffy texture: Cottage cheese melts into the eggs, adding creaminess without heaviness.
• Customizable: Use your favorite veggies, herbs, and cheeses. It’s a great fridge-cleanout recipe.
• Quick and simple: Minimal prep, no special equipment needed—just a skillet and oven.
• Meal-prep friendly: Keeps well in the fridge and reheats beautifully.

Ingredients

• 8 large eggs
• 1 cup cottage cheese (full-fat or low-fat both work)
• 1/2 cup shredded cheese (cheddar, mozzarella, or Swiss)
• 1 small onion, finely diced
• 1 red bell pepper, diced
• 2 cups fresh baby spinach, roughly chopped
• 1 clove garlic, minced
• 2 tablespoons olive oil or butter
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika or Italian seasoning (optional)
• Fresh herbs for garnish (chives, parsley, or basil)

Step-by-Step Instructions

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1. Preheat the oven: Set your oven to 375°F (190°C).Place a 10-inch oven-safe skillet on the stove.
2. Whisk the eggs: In a large bowl, whisk the eggs until smooth. Stir in the cottage cheese, shredded cheese, salt, pepper, and seasoning if using. Mix until combined but don’t overbeat.
3. Sauté the veggies: Heat the olive oil or butter in the skillet over medium heat.Add the onion and bell pepper. Cook for 4–5 minutes, stirring, until softened. Add the garlic and cook 30 seconds more.Fold in the spinach and cook just until wilted.
4. Add the egg mixture: Reduce the heat to medium-low. Pour the egg mixture over the vegetables, tilting the pan to distribute evenly. Let it cook undisturbed for 2–3 minutes until the edges start to set.
5. Bake to finish: Transfer the skillet to the oven.Bake for 12–15 minutes, or until the center is just set and no longer jiggly. A knife inserted in the center should come out mostly clean.
6. Rest and serve: Remove from the oven and let it rest for 5 minutes. Garnish with fresh herbs.Slice into wedges and serve warm.

How to Store

• Refrigerate: Let the frittata cool completely. Store slices in an airtight container for up to 4 days.
• Freeze: Wrap individual slices tightly, then place in a freezer bag. Freeze for up to 2 months.
• Reheat: Warm in the microwave for 60–90 seconds, or in a 300°F (150°C) oven for 10–12 minutes.For a crisper edge, use a skillet over low heat with a little oil.

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Health Benefits

• Protein-rich: Eggs and cottage cheese offer complete proteins that support muscle repair and keep you full.You can also enjoy that same protein boost in our 7 High-Protein Cottage Cheese Smoothies for busy mornings.
• Balanced nutrition: You get healthy fats, quality protein, and fiber from the vegetables in one pan.
• Lower-carb option: Naturally low in carbs, making it a good fit for lower-carb or balanced eating plans.
• Micronutrient boost: Spinach and peppers provide vitamins A, C, K, and folate, plus antioxidants.
• Calcium support: Cottage cheese and shredded cheese add calcium for bone health.

Pitfalls to Watch Out For

• Overbaking: This can make the frittata dry and rubbery. Pull it when the center is just set.
• Too much moisture: Watery veggies (like mushrooms or zucchini) can make the frittata soggy. Sauté them well to cook off moisture first.
• Wrong pan size: A pan that’s too small leads to an undercooked center.Too large, and it can dry out. Aim for a 9–10 inch oven-safe skillet.
• Skipping the rest: Letting it sit for a few minutes makes slicing cleaner and helps it finish setting.

Recipe Variations

• Mushroom and Swiss: Sauté sliced mushrooms until browned and dry. Swap in Swiss cheese and add thyme.
• Broccoli Cheddar: Use small broccoli florets (lightly steamed or sautéed) and sharp cheddar.
• Mediterranean: Add cherry tomatoes, olives, sautéed zucchini, and feta.Finish with fresh basil.
• Turkey Sausage: Brown crumbled turkey sausage first for extra protein, then add peppers and onion.
• Spicy Kick: Stir in diced jalapeño, a pinch of red pepper flakes, and pepper jack cheese.
• Dairy-Tweak: For extra creaminess, blend the cottage cheese before mixing. For lighter calories, use low-fat cottage cheese and reduce the shredded cheese.

FAQ

Can I use egg whites instead of whole eggs?

Yes. Replace some or all of the whole eggs with liquid egg whites.

For best texture, use at least 2–3 whole eggs plus 1 to 1 1/2 cups egg whites.

Do I have to use an oven-safe skillet?

If you don’t have one, sauté the veggies in a regular pan, then transfer everything to a greased 9-inch pie dish or 8×8 baking dish before baking.

Will I taste the cottage cheese?

Not really. It melts into the eggs and adds creaminess and protein without a distinct cottage cheese flavor or texture.

How can I make it lactose-friendly?

Use lactose-free cottage cheese and a lactose-free hard cheese. Most aged cheeses already have lower lactose, but check labels to be sure.

What’s the best way to prevent sogginess?

Cook watery vegetables thoroughly, don’t add extra liquid, and avoid overloading the frittata with fillings.

Bake just until set.

Can I make this ahead?

Absolutely. Bake, cool, and refrigerate. Reheat individual slices as needed throughout the week.

What sides go well with this?

Try a simple green salad, roasted potatoes, avocado slices, or fresh fruit for a balanced plate.For a sweeter breakfast pairing, our Fluffy 3-Ingredient Cottage Cheese Pancakes are a favorite.

Wrapping Up

This High-Protein Cottage Cheese Frittata is simple, flexible, and truly satisfying.

It’s a reliable recipe you can adjust to your taste, whether you want more veggies, extra heat, or a different cheese. Make it once for brunch, and you’ll likely add it to your weekly meal prep rotation. Warm, fluffy, and packed with protein—this is comfort that also happens to be good for you.

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