Simple Cottage Cheese Frittata

My tiny apartment kitchen had barely enough counter space for a cutting board, but somehow this frittata became my go-to when friends dropped by unexpectedly. The cottage cheese was actually a mistake the first time around I had meant to buy ricotta but refused to make a second trip to the store. That happy accident created the fluffiest, most tender texture I have ever achieved in an egg dish, and now I never make it any other way.

Last summer my sister came to visit and I threw this together while she told me about her new job. We ended up eating it straight from the skillet standing in the kitchen because neither of us could wait for it to cool properly. She asked for the recipe before she even finished her first slice.

Ingredients

• 6 large eggs: Room temperature eggs whisk up fluffier and incorporate better with the dairy
• 1 cup (225 g) cottage cheese: Small curd works best here, creating those velvety bits throughout
• 1/4 cup (60 ml) milk: Whole milk gives the best texture, but any milk you have works fine
• 1/2 cup (60 g) shredded cheddar or Swiss cheese: Sharp cheddar adds depth, while Swiss brings a nutty sweetness
• 1 cup (100 g) baby spinach: Fresh spinach wilts beautifully, but frozen and thawed works in a pinch
• 1/2 cup (60 g) cherry tomatoes: They burst slightly in the oven, releasing little pockets of juice
• 1/4 cup (25 g) green onions: Both white and green parts add mild onion flavor
• 2 tablespoons fresh parsley or chives: Bright herbs cut through the richness of the eggs and cheese
• 1/2 teaspoon salt: Adjust based on how salty your cheese is
• 1/4 teaspoon freshly ground black pepper: Freshly ground makes a noticeable difference
• 1/4 teaspoon dried oregano: Optional, but adds a lovely Italian background note
• 1 tablespoon olive oil or butter: Butter adds flavor, olive oil prevents sticking better

Instructions

Get your oven ready:

Preheat to 375°F (190°C) and grease a 9-inch ovenproof skillet or pie dish with your olive oil or butter, making sure to coat the sides completely

Whisk the wet mixture:

In a large bowl, beat the eggs until frothy, then whisk in cottage cheese, milk, salt, pepper, and oregano until no cottage cheese curds remain visible

Add everything else:

Fold in the shredded cheese, spinach, tomatoes, green onions, and fresh herbs until evenly distributed

Pour and spread:

Transfer the mixture to your prepared pan, using a spatula to evenly distribute any clumps of vegetables

Bake until puffed:

Bake for 20 to 25 minutes until the center is just set and the top is golden brown, with the edges pulling away slightly from the pan

Let it rest:

Cool for 5 minutes before slicing, which helps the frittata set and makes serving much easier

Save

This recipe saved me during that week between paychecks when groceries were running low but I still wanted something that felt special for dinner. Now it is my Sunday standard, something I can make without even thinking while the coffee brews.

Make It Yours

The beauty of this dish is how forgiving it is. I have made it with kale from the farmers market, arugula that was about to turn, and even sautéed mushrooms when I wanted something earthier.

Perfect Pairings

A simple green salad with vinaigrette cuts through the richness beautifully. Crusty bread for soaking up any juices on your plate never hurts either.

Storage Solutions

This frittata keeps surprisingly well in the refrigerator for up to four days. I often bake two at once, eating one warm and slicing the rest for quick breakfasts throughout the week.

• Reheat individual slices in the microwave for 30 seconds
• Cold frittata makes an excellent sandwich filling
• Freeze whole wedges between parchment paper for up to two months

Save

Simple food prepared with care is often what we remember most fondly. This frittata has fed me through busy mornings and lazy evenings alike.

Recipe FAQs

→ Can I substitute the spinach with other greens?

Yes, kale or arugula can be used instead of spinach to add different flavors and textures.

→ What cheeses work well in this dish?

Cheddar and Swiss cheeses are ideal for melting and complementing the cottage cheese, but feel free to try other shredded cheeses.

→ Is it possible to make this dairy-free?

You can use plant-based cheese and milk alternatives to keep this dish dairy-free while maintaining creaminess.

→ How do I know when the dish is fully cooked?

Bake until the egg mixture is puffed, golden, and just set in the center, typically 20–25 minutes.

→ What are good serving suggestions?

Serve warm or at room temperature alongside a green salad or crusty bread for a complete meal.