High Protein Cottage Cheese Spinach + Tomato Frittata {cast iron 🍳 skillet style}

The cottage cheese is the hero here!

Jun 01, 2024

What’s for breakfast, lunch, or dinner?

A FRITTATA! It’s a go-to in my house. I always have ingredients on hand to make a frittata. Weeknights can be a stressful time for me if I have a super busy day at work. I love to cook, but if I am stressed from work, then the last thing I want to do is cook. This is where a frittata saves the day! You can throw everything but the kitchen sink into a frittata, but this time I added something that truly leveled up the texture and taste.

Cottage cheese tomato and spinach cast iron frittata

Cottage cheese is the hero in this recipe! This is the first time I’ve used cottage cheese in my frittata and it came out rich and creamy. I use cottage cheese in scrambled eggs all the time, so I thought I ought to give it a try in my next frittata.

Cottage cheese seems to be a viral ingredient in any recipe on social media these days and for good reason. It’s super versatile and it is a good source of protein. And for those who hate the texture of cottage cheese, you’re not going to have to deal with that in this recipe. You won’t even know it’s there.

If you make this recipe, please head back to this post and let me know what you think. Did you add any other ingredients to jazz it up?

High Protein Cottage Cheese Spinach + Tomato Frittata

Ingredients:

9 large eggs
3 tablespoons grated Parmesan cheese
1/2 cup cottage cheese
Salt and pepper to taste
1/2 cup onion, chopped
1 cup cherry tomatoes, cut in half
1/2 teaspoon onion salt
1/4 teaspoon garlic salt
2 cups fresh spinach
1/4 cup crumbled goat cheese
Hot sauce, to taste

Instructions:

Preheat your oven to 350°F (175°C).
Heat your cast iron skillet over medium heat. Add a bit of olive oil, then sauté the onions until they’re soft and golden, about 5 minutes. Add the cherry tomatoes and cook for another 3-4 minutes until they start to blister and soften.
While the veggies are cooking, whisk together the eggs, parmesan cheese, cottage cheese, salt, and pepper in a large bowl until smooth and well combined.
I like to add a little bit of onion salt and garlic salt to the egg mixture. You can add some herbs and seasonings of choice.
Toss the fresh spinach into the skillet with the onions and tomatoes. Stir gently until the spinach wilts down, about 2 minutes.
Pour the egg mixture over the sautéed veggies in the cast iron skillet. Stir gently to ensure everything is evenly distributed.
Sprinkle the crumbled goat cheese over the top with a few dashes of hot sauce if you like a bit of spice.
Let the frittata cook for about 7 minutes on the stovetop.
Transfer the skillet directly to the preheated oven. Bake for 12-15 minutes, or until the frittata is set in the center and lightly golden on top.
Once cooked, remove the skillet from the oven and let the frittata cool for a few minutes. Slice into wedges and serve warm.
This cast iron skillet frittata is perfect for any meal - breakfast, lunch or dinner!