Fluffy Cottage Cheese & Spinach Frittata

Prep Time: 10 minutes
Bake Time: 30–35 minutes
Total Time: 40–45 minutes
Servings: 6

Ingredients

• 6 large eggs
• 1 cup cottage cheese, slightly drained
• 2 cups fresh baby spinach, packed and chopped
• 1/2 cup shredded mozzarella, cheddar, or Parmesan cheese
• 1 garlic clove, minced
• 1 tbsp olive oil or butter
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes, optional

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease an 8-inch or 9-inch round baking dish or oven-safe skillet with olive oil or butter.
2. Heat about half of the olive oil in a skillet over medium heat. Add the minced garlic and cook for about 20–30 seconds until fragrant.
3. Add the chopped spinach and cook for 1–2 minutes, stirring frequently, until completely wilted.
4. Remove the spinach from the heat. Let it cool slightly, then gently press out excess moisture with a paper towel. This helps prevent the frittata from becoming watery.
5. In a large mixing bowl, whisk together the eggs, cottage cheese, baking powder, salt, and black pepper until well combined and slightly airy.
6. For an extra-smooth, fluffy texture, blend the eggs and cottage cheese in a blender for about 20 seconds instead of whisking.
7. Fold the cooked spinach and half of the shredded cheese into the egg mixture.
8. Pour the mixture evenly into the prepared baking dish.
9. Sprinkle the remaining shredded cheese over the top. Add crushed red pepper flakes if using.
10. Bake for 30–35 minutes, or until the center is fully set, the frittata is puffed, and the top is deeply golden brown.
11. Remove from the oven and let it rest for 5–7 minutes before slicing.
12. The frittata may deflate slightly as it cools. This is normal and helps create a soft, custardy interior.

Tips

Drain the cottage cheese slightly if it contains a lot of liquid.

Do not skip removing excess moisture from the spinach, or the center may stay too wet.

For a more golden top, broil the frittata for the final 1–2 minutes.

You can add mushrooms, bell peppers, green onions, tomatoes, or cooked turkey sausage.

For a stronger cheese flavor, use Parmesan or sharp cheddar.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat individual slices in the microwave for 30–60 seconds or warm them in a 325°F (165°C) oven.

The frittata can also be frozen in individual portions for up to 2 months.

Nutritional Information

Approximate per serving:

• Calories: 180–220 kcal
• Protein: 15–18 g
• Carbohydrates: 4–6 g
• Fat: 11–14 g
• Fiber: 1–2 g

Benefits

Cottage cheese and eggs provide a good amount of protein.

Spinach adds folate, iron, vitamin K, and other nutrients.

Because it is relatively low in carbohydrates and high in protein, this frittata can be a filling breakfast, brunch, or light dinner.

Frequently Asked Questions

Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much moisture as possible before adding it.

Can I make this ahead of time?
Yes. Bake it, cool it, and refrigerate. Reheat slices as needed.

Why is baking powder included?
A small amount helps the egg mixture rise slightly and gives the frittata a fluffier texture.

Can I use low-fat cottage cheese?
Yes. Full-fat gives a richer texture, but low-fat works well too.

What should I serve with it?
Try a fresh salad, avocado, roasted potatoes, toast, or fresh fruit.