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High Protein Cottage Cheese Frittata

Sophia Martinez
Eggs, egg whites, cottage cheese and vegetables baked in one pan. 52g protein per serving — 25 minutes, meal-prep friendly.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Italian
Servings 2
Calories 500 kcal

Equipment

  • A 10-inch oven-safe skillet for cooking and baking in the same pan
  • Measuring cups for the egg whites and cottage cheese
  • A whisk for the eggs and cottage cheese

Ingredients
  

  • 6 large eggs
  • 1 cup liquid egg whites
  • 1 cup low-fat cottage cheese
  • 1/2 cup shredded mozzarella
  • 1 cup baby spinach
  • 1/2 cup mushrooms sliced
  • 1/2 red bell pepper diced
  • 1/4 red onion diced
  • 1 clove garlic minced
  • 2 tsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Pinch of red pepper flakes
  • Fresh parsley to top

Instructions
 

  • Heat the oven to 375°F (190°C). Whisk the eggs, liquid egg whites, cottage cheese, salt, black pepper and red pepper flakes in a bowl until combined — a few small curds of cottage cheese are fine.
  • Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Cook the onion, red pepper and mushrooms for 4–5 minutes until softened, then add the garlic and spinach and cook for 1 minute more until the spinach wilts.
  • Pour the egg mixture over the vegetables and stir gently once or twice. Cook on the stove for 2–3 minutes until the edges start to set.
  • Sprinkle the mozzarella over the top and move the skillet to the oven. Bake for 10–12 minutes until the centre is just set and the cheese is golden.
  • Rest for 3 minutes, then slice into 2 generous portions and top with fresh parsley.

Notes

Do not overbake — the centre should still wobble slightly when it comes out. Keeps 3 days refrigerated.
Keyword breakfast, cottage cheese frittata, eggs, high protein, meal prep