Cottage Cheese Frittata

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5 from 1 review

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!


Units Scale
  • 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


  1. Preheat oven to 350 and grease a 9" pie dish.
  2. Whisk eggs, egg whites, & seasonings in a large bowl, then add cottage cheese and stir. Set aside.
  3. In a medium pan, sautee mushrooms and onion in olive oil over medium heat. Add spinach and artichokes and cook until spinach is softened.
  4. Transfer veggies to pie dish, then pour eggs on top.
  5. Sprinkle cheese evenly on top of egg mixture.
  6. Bake 35-40 minutes, or until set and an inserted toothpick comes out clean.
  7. Let cook 5-10 minutes and serve!


  • 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!)