Cottage Cheese Frittata with Sun-Dried Tomatoes

This is a square picture of a slice of frittata with avocado on the side.

Cottage Cheese Frittata with Sun-Dried Tomatoes

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.

5 from 1 vote

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Prep Time 15

Cook Time 35

Total Time 50

Course Breakfast, Brunch

Cuisine American

Servings slices

Calories 184.5 kcal

Equipment

plate
paper towels
medium bowl
whisk
10-inch cast iron skillet or oven-safe skillet or baking dish
spatula or wooden spoon

Ingredients

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

Instructions

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!

Notes

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.

*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Keywords cottage cheese recipe, gluten-free, healthy breakfast, one-pot meal, potluck

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