This easy and elevated frittata recipe is nutrient-rich, filling and absolutely delicious. Cottage cheese mixed with eggs, mozzarella, sun-dried tomatoes, spinach, shallots and cubed potatoes makes this frittata a wonderful choice for breakfast or brunch.
Why you'll love this recipe
- It's so flavorful! The combination of sun-dried tomatoes, potatoes, spinach, eggs and cheese is well-balanced and absolutely delicious. The contrast of textures is very satisfying.
- This cottage cheese frittata is nutrient-rich and filling while lower carb and low calories. Rich in vitamins, it also has a boost of protein with cottage cheese and extra egg whites.
- Everything is cooked in one skillet and it's easy to make! It's such a great dish to make for meal-prep for a quick and nutritious breakfast or lunch all week. It'd also be fun for a brunch party with this crustless quiche, protein pancakes, and baked oats.
Key Ingredients and variations
- Potatoes: they're the secret key to this frittata recipe. It gives texture and makes it so delicious. Dice the potatoes small, or you can even use the frozen kinds, that would work. No need to pre-cook them as long as they're diced small.
- Eggs and egg whites: I use 6 eggs and ⅓ cup of liquid egg whites which are pure protein without the extra calories of the yolk. You can skip the egg whites and add 2 extra eggs if you prefer.
- Low-fat cottage cheese: use a good quality low-fat cottage cheese that on the firmer side if possible, meaning it shouldn't be too wet or liquidy.
- Sun-dried tomatoes: I prefer the ones packed in oil as they're very flavorful and softer, but make sure to drain them and try to get as much of the oil patted down as possible with paper towels. Also, they need to be chopped small for best texture. You can use the leftover jarred tomatoes to make this aioli.
- Oil from the jar: it's very flavorful, but you can use avocado or olive oil if you prefer.
- Shallot: love the added flavor, you can substitute with onion.
- Shredded mozzarella: I love its mild delicious flavor, you can sub it with gruyère, or really any cheese you love.
- Spinach: adds a lot of nutrition with vitamins and minerals, and works great in frittatas.
How to make this cottage cheese frittata
- Preheat the oven to 375° Fahrenheit. Make sure the skillet you use is oven-safe or transfer frittata to a baking dish before adding it to the oven.
Spoon out and drain the sun-dried tomatoes from the jar, then place them on paper towels to absorb excess oil.
Heat up oil in a cast iron skillet, add cubed potatoes, onion powder, garlic powder and cook potatoes stirring often for 10 minutes.
While the potatoes are cooking, whisk together eggs, egg whites, cottage cheese, mozzarella cheese , salt and pepper.
Add the shallots and cook for 3-4 minutes.
Add the chopped sun-dried tomatoes and chopped spinach.
Stir everything to fill out the skillet uniformly.
Pour the egg and cottage cheese mixture over. Carefully place the skillet in the oven, and bake for 17 to 20 minutes.
Remove from oven, let cool down for a few minutes, slice and serve. Enjoy!
More Recipes with cottage cheese
- Cottage Cheese Toast 4 Ways
- Tuna And Bean Salad With Corn and Avocado
- Creamy Mashed Potatoes with Whipped Cottage Cheese
- The Best Chocolate Chip Protein Pancakes
- Don't burn the potatoes. You want to get a nice golden crust but make sure the heat isn't too high, and stir often. You can always add a little extra oil too if needed during the cooking.
- Make sure the skillet you use is oven-safe as the cottage cheese frittata finishes cooking in the oven right from the stove. If you don't have a skillet like a cast iron, transfer the cooked potatoes and everything else into a baking dish, then add the egg mixture and bake.
- Also be careful when using a cast-iron skillet, the handle gets very hot.
- Adjust salt and pepper to taste. You can also add spice like a pinch of cayenne pepper or a little hot sauce if you'd like.
- Use sides or toppings like avocado, sour cream, fresh herbs like chives, microgreens, a side green salad, hot sauce.
- Let the cooked frittata rest for a few minutes before slicing to allow it to set.
- Store leftovers refrigerated in an airtight container for up to 4 days. Reheat slices in the microwave.
Frequently asked questions
You can tell if the middle of the frittata is set and not longer wet or wobbly if you gently shake the skillet.
Absolutely! Frittata are very versatile and can be customized. Sautée the veggies before hand, and discard of any rendered liquid if necessary. Mushrooms, zucchini, bell peppers, kale would work.
Cottage Cheese Frittata with Sun-Dried Tomatoes
- paper towels
- 10-inch cast iron skillet or oven-safe skillet or baking dish
- spatula or wooden spoon
- 1 tablespoon oil from the sun-dried tomato jar or avocado or olive oil
- 1 ½ cup cubed potatoes peeled, cubed small
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 shallot finely diced, about 2 tablespoons
- salt to taste
- black pepper to taste
- 3 tablespoons sun-dried tomatoes in oil, drained
- 6 eggs
- ⅓ cup liquid egg whites or 2 extra eggs
- ½ cup cottage cheese low-fat, small curds
- ½ cup shredded mozzarella cheese or gruyère
- 1 cup fresh spinach roughly chopped
- fresh chopped chives optional
- Preheat the oven to 375° Fahrenheit.
- Spoon out and drain the sun-dried tomatoes from the jar, then place them on a plate lined with paper towels to absorb excess oil. (you might need to change the paper towels and do it twice). Once they're not so oily, carefully chop them finely with a sharp knife.
- Heat up oil in a cast iron skillet on medium-high heat, add the cubed potatoes, onion powder, garlic powder and turn heat down to medium and cook potatoes stirring them often for 10 minutes. Be careful not to burn the potatoes (add a little more oil if needed).
- While the potatoes are cooking, in a medium bowl, whisk together cracked eggs, egg whites, cottage cheese, mozzarella cheese , salt and pepper.
- Once the potatoes are tender, add the chopped shallot, stir it in and cook for 3 to 4 minutes stirring often.
- Add the chopped sun-dried tomatoes and chopped spinach.
- Stir everything to fill out the whole skillet uniformly.
- Remove the skillet from heat, gently pour the egg and cottage cheese mixture over. Carefully place the skillet in the oven using a mitt.* Be careful the handle will be hot*. Bake for 17 to 20 minutes or until the frittata is set and the center no longer wobbly or wet looking.
- Remove from oven, let rest for a few minutes, slice and serve with sides or choice such as avocado, sour cream and hot sauce and enjoy!
- Make sure the cottage cheese you use isn't too "wet or liquidy" or it could make the frittata runny. Cook a little longer is necessary. My favorite kind is 2% low-fat Good Culture.