Simple Cottage Cheese Frittata

The smell of this frittata baking takes me back to my first apartment, where the oven door never quite closed properly and I had to prop it shut with a folded piece of cardboard. My roommate wandered in, half-asleep and asking what smelled so incredible, then proceeded to eat half the frittata standing right at the counter. That's when I knew this was going to be a recipe I'd make forever.

Last spring, I made this for my mother who swore she hated cottage cheese in any form. She watched me dump it into the egg mixture with genuine suspicion, took one tentative bite, and immediately asked for the recipe. Something about the way the cottage cheese melts into the eggs creates these tiny pockets of creaminess that surprise people who think they know what cottage cheese tastes like.

Ingredients

• 6 large eggs: Room temperature eggs will incorporate more air into the mixture, giving you a lighter texture
• 1 cup (225 g) cottage cheese: Small curd works best here, but large curd will give you more texture variation
• 1/4 cup (60 ml) milk: Any milk works, but whole milk creates the richest result
• 1/2 cup (60 g) shredded cheddar or Swiss cheese: Sharp cheddar adds bold flavor while Swiss brings a nutty sweetness
• 1 cup (100 g) baby spinach: Fresh spinach wilts beautifully in the oven, but squeeze out excess water if using frozen
• 1/2 cup (60 g) cherry tomatoes: They burst during baking and create little pockets of juicy sweetness
• 1/4 cup (25 g) green onions: Both white and green parts work, giving you mild onion flavor throughout
• 2 tablespoons fresh parsley or chives: Fresh herbs make a noticeable difference here compared to dried
• 1/2 teaspoon salt: Adjust based on how salty your cheeses are
• 1/4 teaspoon freshly ground black pepper: Freshly ground has more complexity than pre-ground
• 1/4 teaspoon dried oregano: Optional but adds a lovely Italian background note
• 1 tablespoon olive oil or butter: Butter gives more flavor, olive oil prevents sticking better

Instructions

Get your oven ready:

Preheat oven to 375°F (190°C) and generously grease a 9-inch ovenproof skillet or pie dish with olive oil or butter, making sure to coat the sides completely.

Whisk the wet base:

In a large bowl, whisk together eggs, cottage cheese, milk, salt, pepper, and oregano until the cottage cheese is mostly broken down and the mixture looks uniform.

Add everything else:

Stir in shredded cheese, chopped spinach, cherry tomatoes, green onions, and fresh herbs until everything is evenly distributed throughout the egg mixture.

Into the oven:

Pour the mixture into your prepared skillet or dish and spread everything evenly so no ingredient is clustered in one spot.

Bake until golden:

Bake for 20 to 25 minutes until the frittata is puffed up around the edges, golden brown on top, and just set in the center.

Let it rest:

Remove from the oven and let cool for 5 minutes before slicing into wedges and serving warm or at room temperature.

Pin Recipe

My friend Sarah once made this for her book club and accidentally used ricotta instead of cottage cheese. Everyone still loved it, but she texted me afterward saying the texture was different and she finally understood why the recipe specifies cottage cheese. It really does make a difference in how the final dish holds together.

Making It Your Own

I've found that frittatas are incredibly forgiving vehicles for whatever needs using up in your refrigerator. The week after Thanksgiving, I threw in leftover stuffing and cranberry sauce, creating something unexpected that my family still talks about. Don't be afraid to experiment with cooked vegetables, leftover roasted potatoes, or even small cubes of cooked bacon.

Serving Suggestions

This frittata works for any meal, which is why it's become my go-to when I can't decide what to cook. For brunch, I serve it with a simple arugula salad dressed with lemon vinaigrette. For dinner, roasted potatoes and a glass of crisp white wine make it feel like something special. The leftovers pack beautifully for lunch the next day, cold or gently reheated.

Storage And Reheating

The frittata will keep in the refrigerator for up to 4 days, tightly covered, and actually develops more flavor overnight. I've also successfully frozen individual wedges wrapped in plastic and foil for up to 2 months, though the texture is best when fresh. To reheat, a low oven at 300°F for 10 minutes preserves the creamy texture better than the microwave.

• Let the frittata cool completely before refrigerating to prevent condensation from making it soggy
• Use a sharp knife to make clean cuts through the vegetables
• Reheat uncovered so the surface doesn't become rubbery

Pin Recipe

This simple frittata has fed me through busy mornings, late nights, and countless moments when I needed something nourishing but didn't have the energy for anything complicated. Sometimes the best recipes are the ones that ask for very little but give so much back.

Recipe FAQs

→ What is the best cheese to use in this dish?

Cheddar or Swiss cheese works well for a mild, creamy flavor, complementing the cottage cheese and eggs.

→ Can I substitute the spinach with other greens?

Yes, kale or arugula can be used as great alternatives to spinach, each bringing a unique flavor.

→ How do I prevent the dish from drying out during baking?

Whisking in milk and cottage cheese helps retain moisture, while baking at 375°F ensures even cooking without drying.

→ Can I prepare this dish in advance?

Yes, it can be assembled ahead and refrigerated before baking. Reheat gently to preserve texture and flavor.

→ What are good serving suggestions?

Serve with a fresh green salad or crusty bread to balance the savory flavors and add texture.

→ Is this suitable for gluten-free diets?

Yes, the ingredients used are naturally gluten-free, making it appropriate for gluten-sensitive individuals.