Cottage Cheese Frittata With Spinach and Potato

Share the love!

If you are in the market for a make-ahead breakfast (or lunch or dinner) that’s high in protein, low in calories, and extremely satisfying, this Cottage Cheese Frittata is for you. Plus: It’s super easy to make and budget-friendly. I love this thing!

Why I love this high-protein, low calorie frittata

If you know me, you know I like to eat. I’m not one to deprive myself of any particular food, for any reason, at any given time, because life’s too short! That said, I do like to keep myself in decent physical shape so my clothes fit comfortably and so I can do the things I like to do—like going for long walks, riding my bike, hiking, dancing, swimming) with ease. So when I feel like the scales have been tipping a bit too far towards the indulgent side of life, I like to cook and eat food that will help me lighten things up and restore some balance. Recipes like this Cottage Cheese Frittata—with 19 grams of protein and under 300 calories per serving—are delicious and satisfying, and they keep me full for a long time, which means I’m naturally reaching for far less snack foods.

Cottage cheese frittata portioned onto two plates.

What you’ll need to make this Cottage Cheese Frittata

At its core, this frittata is just eggs, cottage cheese, veggies, and seasonings. You can customize it in multiple ways, like using different veggie combinations, or other add-ins like fresh herbs, bacon, or ham. Just make sure that anything you add to this frittata is fully cooked before the egg and cottage cheese mixture goes in. The recipe I’m showing you today uses onions, potatoes, and frozen spinach.

All the ingredients for cottage cheese frittata arranged on a board.

Ingredients:

  • Eggs
  • Cottage cheese
  • Yukon gold potatoes
  • Onion
  • Cooked spinach – I use frozen
  • Garlic powder
  • Salt and pepper

As far as equipment goes, you will need:

  • A medium-sized bowl to mix the ingredients
  • An 8-inch oven-safe skillet – I use a stainless steel one, but a cast iron skillet or oven-proof non-stick pan would work well too.
  • A small pot with a lid, to cook the potatoes
  • A stovetop and oven

How to make this Cottage Cheese Frittata

Before you get started, preheat the oven to 400 F.

  • Wash or peel the potatoes then dice them into 1 cm cubes. Add the potatoes to a small pot, cover with cold water and a pinch of salt, and bring to a boil. Cover, reduce the heat to medium-low, and allow the potatoes to cook until fork tender, which should take 15 minutes or so. Drain the potatoes and set them aside.
Diced potatoes in a small pot with water.
  • If you’re using frozen chopped spinach, defrost it and squeeze out as much water as possible. If you’re using fresh spinach, steam it or blanch it until it’s nicely wilted, shock it in ice water, then squeeze out the water, give it a good chop, and set it aside.
Frozen spinach, ready to defrost.
  • Crack the eggs into a medium-sized bowl, add the cottage cheese, salt, and pepper, and mix well with a fork or a whisk. Add the dry, chopped spinach to the bowl and mix to combine.
Egg, cottage cheese, and spinach mixture, ready to add to the pan.
Egg, cottage cheese, and spinach mixture, ready to add to the pan.
  • Start heating up your 10-inch oven-proof skillet over medium heat. Dice the onion and add it to the skillet, along with a splash of water and a pinch of salt. Cover the skillet with a lid to allow the onions to soften. Cook for 5 minutes, stirring occasionally. You can use oil to cook the onions if you want, but I don’t think it’s necessary.
Softening the onions in a splash of water.
Softening the onions in a splash of water
  • Remove the lid. Allow any remaining water to evaporate, then add the potatoes to the pan and toss with the onions.
  • Turn off the heat, and gently pour the egg mixture over the potatoes and onions. Move things around so that the potatoes are evenly distributed throughout the frittata.
All the ingredients in the pan, ready to bake.
Ready to bake!
  • Place the frittata uncovered into the preheated oven and cook until it is puffed, lightly golden brown, and set in the middle. This should take 35-40 minutes.
The finished frittata in a pan.
The finished frittata
  • Remove the frittata from the oven, place the skillet onto a cooling rack or hot plate, and allow to cool for at least 10 minutes before you cut into it. This will allow any excess juices to absorb into the egg and potatoes, and you’ll get much cleaner slices. Plus: The resting time will make it release easier from the pan.
A hearty portion of cottage cheese frittata on a plate.
A hearty portion, ready to enjoy.
  • Cut the frittata into 4 big wedges and enjoy now, or store for later.

How to customize this frittata

This basic cottage cheese and egg ratio lends itself to many frittata variations. You can easily turn this into a different healthy vegetable frittata recipe by swapping out the spinach and potato for bell peppers, broccoli, cauliflower, peas, green beans, or just about anything else you can think of. Just make sure the veggies are pre-cooked and remove as much of the water as possible before adding the cottage cheese and egg mixture. As far as other proteins go, try adding cooked, crumbled bacon, cubed ham, or crumbled smoked tofu.

Storage, freezing, and reheating tips

To store this frittata, first allow it to cool completely. Then, transfer it to a food safe container and store in the refrigerator for up to 4 days. Frittatas can also be stored in the freezer for up to 2 months, but I recommend you use a freezer bag if you go that route. To thaw the frittata, move it from the freezer to the refrigerator and let it thaw overnight.

What goes well with this Cottage Cheese Frittata?

If you’re having this frittata for breakfast, I recommend pairing it with some fresh seasonal fruit, and potentially throwing some bacon or sausage on the side!

If it’s more of a dinner or lunch thing, this frittata goes well with a leafy green salad. It is also great as a packed lunch on its own, or with a treat like these Pumpkin Cranberry Muffins!

You can also cut thinner slices of this frittata and put them on a bun for a make-ahead breakfast sandwich or cut it into cubes to add to a breakfast burrito.

Frequently asked questions

Can frittata be made ahead?

Yes! Frittata is a great make-ahead food. In fact, I think it gets a bit better the next day.

Can you freeze frittata?

Yes! You can keep frittata in the freezer for up to 2 months. To thaw, simply move it from the freezer to the refrigerator and let it thaw overnight.

Can frittata be eaten cold?

Yes! Frittata is delicious when eaten cold or hot, making it a great option for busy weekdays, packed lunches, or picnics.

Is frittata healthy?

‘Healthy’ is a very loaded and subjective term. But overall, whether or not frittata is healthy depends on the ingredients that go into it. A veggie-packed frittata is certainly healthier than one that’s filled with salty processed meats, for example. Generally, as long as you’re not sensitive or allergic to eggs, frittata can be a very healthy addition to a balanced diet.

Is cottage cheese healthy?

As long as you are not sensitive or allergic to dairy, cottage cheese can be a very healthy option because it’s high in protein and low in calories.

I hope you love it!

For me, this frittata ticks all the boxes! I hope you give it a try, and let me know how it goes. Feel free to share your customizations with the group by leaving a comment!

Enjoy!

Cottage Cheese Frittata With Spinach and Potato

This high-protein, low-calorie Cottage Cheese Frittata is super delicious and satisfying, easy to make, and perfect for meal prep.
5 from 6 votes
Prep Time 15 minutes
Cook Time 1 hour
Resting time 10 minutes
Total Time 1 hour 25 minutes
Course Breakfast & Brunch, Dinner, Lunch
Cuisine european, Vegetarian
Servings 4 servings
Calories 237 kcal

Equipment

  • 1 bowl medium
  • 1 pot small
  • 1 10-inch skillet oven-safe
  • 1 stovetop
  • 1 oven
  • 1 fork or whisk

Ingredients
 
 

  • 4 large eggs
  • 1.5 cups cottage cheese 1%
  • 1 large onion
  • 1/4 cups cooked spinach well-squeezed
  • 3 medium potatoes Yukon gold or red skinned
  • 1 teaspoon garlic powder
  • 2 teaspoons salt
  • 1/4 teaspoon pepper freshly cracked (to taste)

Instructions
 

  • Before you get started, preheat the oven to 400 degrees F
  • Wash or peel the potatoes then dice them into 1 cm cubes. Add the potatoes to a small pot, cover with cold water and 1 teaspoon of salt, and bring to a boil. Cover, reduce the heat to medium-low, and allow the potatoes to cook until fork tender, which should take 12-15 minutes. Drain the potatoes and set them aside.
  • If you’re using frozen chopped spinach, defrost it and squeeze out as much water as possible. If you’re using fresh spinach, steam it or blanch it until it’s nicely wilted, shock it in ice water, then squeeze out the water, give it a good chop, and set it aside. 140-150 grams of frozen spinach will yield about 1/4 cup squeezed, packed spinach.
  • Crack the eggs into a medium-sized bowl, add the cottage cheese, 1/2 teaspoon of salt, and the pepper, and mix well with a fork or a whisk. Add the dry, chopped spinach to the bowl and mix to combine.
  • Start heating up your 10-inch oven-safe skillet over medium heat. Dice the onion and add it to the skillet, along with a splash of water and the remaining 1/2 teaspoon of salt. Cover the skillet with a lid to allow the onions to soften. Cook for 5 minutes, stirring occasionally. Once the onions are soft, add the garlic powder. You can use oil to cook the onions if you want, but I don’t think it’s necessary.
  • Allow any remaining water to evaporate, then add the potatoes to the pan and toss with the onions.
  • Turn off the heat, and gently pour the egg mixture over the potatoes and onions. Move things around so that the potatoes are evenly distributed throughout the frittata.
  • Place the frittata into the 400 degree oven and cook until it is puffed, lightly golden brown, and set in the middle. This should take 35-40 minutes.
  • Remove the frittata from the oven, place the skillet onto a cooling rack or hot plate, and allow to cool for at least 10 minutes before you cut into it. This will allow any excess juices to absorb into the egg and potatoes, and you’ll get much cleaner slices. Plus: The resting time will make it release easier from the pan.
  • Cut the frittata into 4 big wedges and enjoy now, or store for later.

Notes

  • If using frozen chopped spinach, 140-150 grams will yield about 1/4 cup after it’s thawed and squeezed out. That is the equivalent of 5 frozen spinach ‘pucks’.
  • This recipe calls for large eggs. If your eggs are on the small side, use 5 instead of 4.

Nutrition

Calories: 237kcalCarbohydrates: 29.3gProtein: 19.2gFat: 5.5gSaturated Fat: 2gCholesterol: 167mgSodium: 1294mgPotassium: 751mgFiber: 2.6gSugar: 5.1gCalcium: 105mgIron: 2mg
Keyword eggs, high-protein, low-calorie
Tried this recipe?Let us know how it was!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*

This site uses Akismet to reduce spam. Learn how your comment data is processed.