High Protein Cottage Cheese Frittata
This high protein cottage cheese frittata is the perfect way to start your day. The eggs are creamy and light which tastes amazing with the fresh vegetables and crumbled goat cheese. Serve this frittata for brunch or make it for meal prep and enjoy it through the week. Baked to perfection, you’re going to love this recipe.
This post is sponsored by BLACK+DECKER While I was compensated for my time, all opinions are my own.
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Ingredients Needed for High Protein Cottage Cheese Frittata
Eggs – This recipe calls for 8-10 eggs. Amount varies based on the size of the eggs. Be sure to whisk your eggs using the BLACK+DECKER kitchen wand with the hand mixer attachment.
Cottage Cheese – You’ll need whole milk 4% cottage cheese for this recipe. The full fat adds protein and creaminess to this recipe. Low fat can make the eggs runnier.
Vegetables – You’ll need fresh broccoli florets for this recipe. Be sure to trim the stems. You’ll also need diced red bell pepper, diced sweet onion, and diced zucchini. To keep things simple be sure to use your BLACK+DECKER kitchen wand with the chopping attachment.
Cheese – You’ll need crumbled goat cheese for this recipe. The goat cheese enhances the flavors of this dish with touch of saltiness. Plus, the creamy texture is the perfect combo for this recipe.
Seasoning – Season this recipe with salt and black pepper. You do not need a ton of salt as the cottage cheese and the goat cheese have a good bit of salt already.
Garnishes – Option to serve this frittata with chives and sour cream.
Pro Tip for this Recipe
You may be wondering, “Why don’t you sauté the vegetables in the cast iron pan?” Well, it’s because I like adding the cast iron pan into the oven when it’s cool. I think the frittata cooks more evenly and doesn’t get too brown on the bottom when you do it this way. When you add the eggs to the hot cast iron, they tend to brown very fast on the bottom. Its texture reminds me of an overcooked omelet more than a frittata.
In short, if you use one pan to sauté the vegetables and the cast iron pan to bake the frittata, this will yield a better-quality frittata in my opinion. That said, you can do it however you like. Please note that the cooking time will vary if adding a hot pan to the oven. You will most likely need less cooking time.
How to Make High Protein Cottage Cheese Frittata
Preheat the oven to 375. Lightly spray a 10-inch cast iron pan with olive oil cooking spray. Set it aside. In a large bowl, add the eggs, cottage cheese, salt and black pepper. Whisk together using your BLACK+DECKER kitchen wand with hand mixer attachment. Set aside.
Next, trim your broccoli florets and chop your vegetables. Give the zucchini, onion and red bell pepper a rough chop using your BLACK+DECKER kitchen wand with chopping attachment. Chop each ingredient individually.
Next, heat a non-stick pan over medium heat. Spray it with olive oil cooking spray and add the chopped vegetables and broccoli florets. Sauté for 3-4 minutes or until the vegetables begin to soften. Remove the vegetables from the heat and allow them to cool. Once they are cool to touch, add the vegetables to the mixing bowl with the egg / cottage cheese mixture. Gently stir in the crumbled goat cheese and pour everything into the prepared cast iron pan.
Bake for 25-30 minutes or until the eggs are set in the center. Cool for 5-10 minutes before slicing. Option to serve with chopped chives and sour cream.
Storage
Store any extra frittata in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through. Looking for more recipes?
High Protein Cottage Cheese Frittata
Ingredients
Frittata
- 8-10 eggs, depending on size
- ½ cup 4% whole milk cottage cheese
- ½ cup red bell pepper, core, chop or dice small
- ½ cup broccoli florets, trim stems
- ½ cup zucchini, remove ends, chop or dice small
- ⅓ cup sweet onion, chop or dice small
- ⅓ cup goat cheese crumbled
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Garnishes
- 1 tablespoon chives
- dollop light sour cream
Equipment
- 1 BLACK+DECKER kitchen wand with hand mixer and chopping attachments
- 1 non-stick skillet
- 1 10-inch cast iron pan
- 1 large mixing bowl
Instructions
How to Make High Protein Cottage Cheese Frittata
- Preheat the oven to 375. Lightly spray a 10-inch cast iron pan with olive oil cooking spray. Set it aside. In a large bowl, add the eggs, cottage cheese, salt and black pepper. Whisk together using your BLACK+DECKER kitchen wand with hand mixer attachment. Set aside.
- Next, trim your broccoli florets and chop your vegetables. Give the zucchini, onion and red bell pepper a rough chop using your BLACK+DECKER kitchen wand with chopping attachment. Chop each ingredient individually.
- Next, heat a non-stick pan over medium heat. Spray it with olive oil cooking spray and add the chopped vegetables and broccoli florets. Sauté for 3-4 minutes or until the vegetables begin to soften. Remove the vegetables from the heat and allow them to cool. Once they are cool to touch, add the vegetables to the mixing bowl with the egg / cottage cheese mixture. Gently stir in the crumbled goat cheese and pour everything into the prepared cast iron pan. Bake for 25-30 minutes or until the eggs are set in the center. Cool for 5-10 minutes before slicing. Option to serve with chopped chives and sour cream.
One Comment on “High Protein Cottage Cheese Frittata”
I just made this this morning to use up some sad veggies in the fridge. I can’t believe how incredible the flavor and texture were. We will definitely be making this again.