Looking for a healthy high-protein breakfast recipe? Try this baked vegetable frittata with cottage cheese! Adding cottage cheese to frittatas makes them super creamy and gives an additional boost of protein. Ready to eat in 45 minutes – just assemble, bake, and slice it up to enjoy!

If you love my cottage cheese egg bites or scrambled eggs with cottage cheese, put this recipe on your list next!

veggie cottage cheese frittata in a white rectangular dish surrounded by some ingredients

As a Registered Dietitian, I understand the benefits of eating a high-protein breakfast! It can increase your energy levels, improve concentration, and keep blood sugar levels stable, to name a few.

This baked frittata recipe features two of my favorite high-protein breakfast foods – eggs and cottage cheese.

Adding cottage cheese makes a frittata extra creamy, similar to my Greek yogurt frittata recipes.

And in addition to protein, cottage cheese provides other valuable nutrients, like calcium and vitamin B12!

Make this easy baked vegetable frittata for a healthy breakfast, brunch, or lunch. It’s simple to prepare in 45 minutes, and keeps well in the fridge for a meal prep option!

cottage cheese frittata ingredients measured out

Ingredients

Here is everything you need to make this cottage cheese egg frittata:

  • Eggs: Eggs are the base of any frittata recipe.
  • Cottage cheese: You can use any type you like! My favorite cottage cheese to use is 4% milkfat, because it is richer and creamier than low fat options.
  • Shredded cheddar cheese: Adds cheesy flavor to this frittata,
  • Bell pepper: Use any color bell pepper you have on hand!
  • White onion: Diced onion is a classic vegetable frittata addition.
  • Spinach: A few handfuls of spinach ensure you are eating your greens!
  • Olive oil: Cook the vegetables in olive oil before adding them to the egg mixture to get rid of excess water.
  • Salt and pepper: This frittata is simply seasoned with salt and pepper.

Kitchen equipment needed

  • Cutting board
  • Chef’s knife, 6 or 8 inch
  • Frying pan or saute pan
  • 7 x 10 baking dish, ceramic or glass
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons

Step-by-step instructions

cooked vegetables in a stainless steel saute pan
1. Cook the bell pepper, onion, and spinach in a saute pan or frying pan until fork tender.
Eggs and cottage cheese and cheddar cheese in a mixing bowl
2. Combine eggs, cottage cheese, cheddar cheese, salt, and pepper in a mixing bowl.
whisked eggs in a mixing bowl
3. Whisk the eggs and cheeses together until smooth, without any separate streaks of egg yolk or egg white.
frittata batter in a mixing bowl
4. Mix the cooked vegetables into the egg mixture.
frittata in a white baking dish before being baked
5. Pour the frittata mixture into an oiled 7×10 ceramic baking dish.
oven baked veggie frittata in white ceramic baking dish
6. Bake in the oven for about 35 minutes. Let sit for 10 minutes before slicing into squares for serving.

Serving suggestions

Pair your frittata with some toast, or roasted potatoes for a hearty breakfast or brunch.

If you are having frittata for lunch, I love to pair it with a simple side salad – such as my everyday kale and spinach salad.

I also love to use a slice of frittata to make an egg sandwich with avocado 🙂

Storage

Slice frittata into individual portions, and store in an airtight container in the fridge for 3-5 days.

Reheat in the oven or toaster oven for best results, at 250°F for 10-15 minutes, or until warmed through.

slice of veggie frittata on a small plate with a fork

Eggs nutrition benefits

I’ve written all about the nutrition benefits of eggs in this post!

Eggs are packed with high quality protein. One large egg provides:

  • 6 grams of protein
  • 10 percent of your daily vitamin B12 (cobalamin) needs
  • 22 percent of your daily selenium needs

Eggs are also rich in the nutrient choline. This essential nutrient needed to form cell membranes. Choline is important for:

  • Memory
  • Muscle control
  • Mood

Note that most of the nutrients in eggs are in the yolk. While egg yolks do have cholesterol, research shows that eating eggs does not have a negative impact on your cholesterol levels or heart disease risk for most people.

Cottage cheese nutrition benefits

It’s common knowledge that cottage cheese is a good source of protein, but did you know it also has several other beneficial nutrients?

In addition to 12 grams of high-quality protein, half a cup of cottage cheese provides:

  • 125 mg calcium (10% of your daily needs)
  • 76.84 mcg vitamin A (9% of your daily needs)
  • 0.284 mg riboflavin (22% of your daily needs)
  • 0.592 mg pantothenic acid (12% of your daily needs)
  • 0.53 mcg vitamin B12 (22% of your daily needs)

Let me know if you love this post by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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veggie cottage cheese frittata in a white rectangular dish surrounded by some ingredients

Oven-Baked Vegetable Cottage Cheese Frittata

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  • Author: Alex Aldeborgh, RD
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: breakfast
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Description

Looking for a healthy high-protein breakfast recipe? Try this baked vegetable frittata with cottage cheese! Adding cottage cheese to frittatas makes them super creamy and gives an additional boost of protein. Ready to eat in 45 minutes – just assemble, bake, and slice it up to enjoy!

If you love my cottage cheese egg bites or scrambled eggs with cottage cheese, put this recipe on your list next!


Ingredients

Scale
  • 1 tbsp olive oil
  • 1 bell pepper, diced
  • 1 1/2 cups white onion, diced
  • 3 packed cups baby spinach
  • 8 large eggs
  • 1/2 cup cottage cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 tsp Kosher salt
  • Few cracks of black pepper


Instructions

  1. Preheat oven to 325°F. Lightly grease a 7×10 ceramic or glass baking dish and set aside.
  2. In a saute pan or frying pan, heat olive oil over medium heat. 
  3. Cook the bell pepper and onion in olive oil with a pinch of salt and pepper for 3-5 minutes, until onions are translucent.
  4. Stir the baby spinach into the pan and cook until the spinach is wilted. Remove from heat. 
  5. Crack the eggs into a medium mixing bowl. Add the cottage cheese, cheddar cheese, salt, and pepper. 
  6. Whisk everything together until smooth, without any streaks of egg yolks or whites.
  7. Transfer the cooked vegetables into the egg mixture and gently stir.
  8. Pour the frittata batter into the prepared baking dish.
  9. Bake for 33-38 minutes, until the frittata edges are golden brown, and the center is slightly firm and bounces back to the touch.
  10. Let the frittata cool for 10 minutes to set, then cut into 6 squares for serving. 

Notes

Storage

Slice frittata into individual portions, and store in an airtight container in the fridge for 3-5 days.

Reheat in the oven or toaster oven for best results, at 250°F for 10-15 minutes, or until warmed through.