Simple Cottage Cheese Frittata (Print version)
Light baked egg dish combining cottage cheese, fresh herbs, and vegetables for any meal.
# What you'll need:
→ Eggs & Dairy
01 - 6 large eggs
02 - 1 cup cottage cheese
03 - 1/4 cup milk
04 - 1/2 cup shredded cheddar or Swiss cheese
→ Vegetables & Herbs
05 - 1 cup baby spinach, roughly chopped
06 - 1/2 cup cherry tomatoes, halved
07 - 1/4 cup green onions, sliced
08 - 2 tablespoons fresh parsley or chives, chopped
→ Seasonings
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon dried oregano
→ For the Pan
12 - 1 tablespoon olive oil or butter
# Method:
01 - Preheat oven to 375°F. Grease a 9-inch ovenproof skillet or pie dish with olive oil or butter.
02 - In a large bowl, whisk together eggs, cottage cheese, milk, salt, pepper, and oregano until well combined.
03 - Stir in shredded cheese, chopped spinach, cherry tomatoes, green onions, and fresh herbs.
04 - Pour the mixture into the prepared skillet or dish, spreading the ingredients evenly.
05 - Bake for 20-25 minutes, or until the frittata is puffed, golden, and just set in the center.
06 - Remove from the oven and let cool for 5 minutes before slicing. Serve warm or at room temperature.
# Expert advice:
01 -
- The cottage cheese melts into creamy pockets throughout, making every bite incredibly moist without any heavy cream
- You can throw whatever vegetables you have in the crisper drawer into the mix, so it never gets boring
02 -
- Overbaking is the enemy here, the center should still have a slight wobble when you gently shake the pan
- A cast iron skillet creates the best crispy edges, but any ovenproof pan works perfectly fine
03 -
- Let your eggs sit on the counter for 20 minutes before starting, they blend much more smoothly at room temperature
- Grate your own cheese instead of buying pre-shredded, it melts so much better