This cottage cheese frittata is packed with veggies and protein, making it a great part of a breakfast, brunch, or snack! It’s one of the best meal prep breakfasts so you can make it in bulk and enjoy throughout the week!
High Protein Frittata
Eggs themselves are a great source of protein. This recipe uses a combination of whole eggs and egg whites to boost the protein while keeping the fat lower (although egg yolks contain many nutrients so it’s okay to consume them in moderation!).
In addition to the eggs, this high protein frittata has cottage cheese, which melts into the frittata mixture so you can’t even tell it’s in there. Cottage cheese is a great source of high quality protein (if you want to learn more about protein, check out this post!), so I love sneaking it into this recipe.
Spinach Artichoke Frittata
Frittatas allow for sneaky ways to increase your veggie intake, particularly at breakfast when vegetable consumption tends to be low. This recipe uses spinach, artichokes, mushrooms, and onion but you can honestly substitute any veggie! But if you love spinach and artichoke dip, I have a feeling you’ll like this high protein spinach artichoke frittata.
Ingredient Highlights
- Eggs – eggs are the base of any traditional frittata. Eggs can get a bad rep due to the saturated fat in the yolk (if you want to learn more about different types of fat, check out this post!); however, the yolk contains so many important nutrients like choline and vitamin D.
- Egg whites – I’m a big fan of using liquid egg whites here. It saves so much time (so you don’t have to crack and separate eggs) plus decreases food waste (unless you save the egg yolks for another recipe). Egg whites are primarily protein, along with some water, so they add a lot of high quality protein to this recipe!
- Low-fat cottage cheese – I love sneaking cottage cheese into any egg recipe because it doesn’t add much flavor or texture by the time the eggs cook, but boost the protein content! I try to use low-fat to keep the saturated fat content down.
- Veggies – this high protein frittata uses spinach, mushrooms, artichoke hearts, and onion, which all compliment each other so well! You can use other veggies but their water content may affect the texture of the frittata.
- Cheese – feta or goat cheese are my personal favorites to use in this recipe (I try to look for low-fat versions) but you can use any cheese you’d like!
How to Make A Cottage Cheese Frittata
Recipe FAQ
Usually adding some sort of dairy will give eggs a fluffy texture, which is one of the reasons I like using cottage cheese in this recipe! Plus it boosts the protein content.
Absolutely! I’d make the egg mixture but instead of pouring it into a pan, pour it into greased muffin tins and bake until a toothpick comes out clean.
Yes! Once baked and cooled, individually wrap each piece and freeze for up to 3 months. The pieces are super easy to reheat and eat!
Other Recipes You May Like
- Healthy Double Chocolate Zucchini Bread
- Pumpkin Baked Oatmeal with Coffee Yogurt Sauce
- Baked Sourdough French Toast
- Carrot Cake Breakfast Cookies
- Zucchini Breakfast Muffins
- Easy Healthier Banana Bread
Rate & Review
If you made my cottage cheese frittata, please rate and review my recipe below! I would love to hear your feedback. Also snap a photo and tag me on insta @theperfectpearr so I can see your creation!
PrintCottage Cheese Frittata
This cottage cheese frittata is packed with veggies and protein, making it a great part of a breakfast, brunch, or snack! It’s one of the best meal prep breakfasts so you can make it in bulk and enjoy throughout the week!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 slices 1x
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Ingredients
- 8 large eggs
- 1 cup (251g) egg whites (or 8 large egg whites)
- 3/4 cup (206g) low-fat cottage cheese
- 1 small onion (147g; ~1 cup), diced
- 5–6 (87g) canned large artichoke hearts, drained & quartered
- 2 cups (51g) lightly packed spinach
- 1/2 cup (35g) sliced mushrooms
- 1/4 cup (50g) low-fat feta or goat cheese
- 2 Tbsp olive oil
- 1 tsp salt
- 1 tsp ground black pepper
- Parsley for topping, optional
Instructions
- Preheat oven to 350 and grease a 9″ pie dish.
- Whisk eggs, egg whites, & seasonings in a large bowl, then add cottage cheese and stir. Set aside.
- In a medium pan, sautee mushrooms and onion in olive oil over medium heat. Add spinach and artichokes and cook until spinach is softened.
- Transfer veggies to pie dish, then pour eggs on top.
- Sprinkle cheese evenly on top of egg mixture.
- Bake 35-40 minutes, or until set and an inserted toothpick comes out clean.
- Let cook 5-10 minutes and serve!
Notes
- To make a balanced meal, pair with a complex carb like whole wheat toast, roasted potatoes, whole wheat pancakes/waffles, fruit, or a side salad!
- Store cottage cheese frittata in an air-tight container in the fridge for up to 5 days or in the freeze (you can individually wrap each piece for easy thawing!) for up to 3 months
- Feel free to use any veggie in this recipe, however the water content may affect the resulting texture
- You can substitute any cheese for feta or goat (I just recommend using a reduced fat kind to decrease saturated fat content!)
Nutrition
- Serving Size: 1 piece
- Calories: 163
- Sugar: 3
- Sodium: 222
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 15
- Cholesterol: 190
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