Can frittata be eaten cold?

Yes, cold slices hold their custardy texture straight from the fridge. I often pack them for no-reheat breakfasts. The eggs stay silky, and the spinach and potatoes don't turn rubbery. Just store them airtight and grab a slice when you need it.

How long to bake a frittata?

Bake this frittata at 350°F for 22 to 25 minutes. The top should be golden, edges puffed, and the center wobbles like firm gelatin when you shake the skillet. An instant-read thermometer should hit 160°F at the middle for a set but creamy interior.

What is a good high-protein breakfast?

This frittata fits the bill perfectly. One slice packs 15+ grams of protein from eggs and cottage cheese, and you can boost that over 20 grams with diced ham or crumbled sausage. It powers me through mornings without a mid-morning crash.

Is cottage cheese healthy?

Absolutely. It brings protein, calcium, and a creamy texture without heavy cream. In this recipe, it blends completely smooth and adds satiety. A single serving has enough staying power to count as a full meal, not just a side.

What do you serve with a frittata?

A handful of peppery arugula tossed in lemon vinaigrette cuts the richness nicely. Toasted sourdough adds crunch. For a brunch spread, pile on sliced melon or berries. The frittata works solo too. It's a full plate on its own.

Can frittata be made in advance?

Yes, two ways. Prep the veggies and blend the eggs with cottage cheese the night before, then assemble and bake fresh. Or bake the whole thing, cool, and refrigerate. Reheat slices in a covered skillet with a splash of water for 3 to 5 minutes to revive the creamy center.

Can you freeze frittata?

Yes, it freezes well. Wrap individual slices tightly in plastic, then foil, label, and freeze up to 2 months. Reheat from frozen in a 350°F oven for 15 to 20 minutes, or microwave in 30-second bursts until steaming. The texture stays surprisingly tender.

frattata recipe with cottage cheese: 35-Minute Easy Brunch

Name: Cottage Cheese Frittata: 35-Minute Easy Frattata Recipe with Cottage Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 8 large eggs, at room temperature; 1 cup full-fat cottage cheese (4% milkfat works best); 2 cups fresh spinach, roughly chopped; 1 cup diced potatoes, boiled until fork-tender (about ½-inch cubes); ½ medium onion, finely diced; 1 tablespoon olive oil or cooking spray; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ⅓ cup grated parmesan cheese; ½ cup diced ham or crumbled cooked sausage, patted dry

Description

A creamy, high-protein frittata made by blending cottage cheese into eggs for a silky custard, with spinach, potatoes, and optional ham or sausage. Ready in 35 minutes, it’s a perfect make-ahead breakfast or brunch for six.

Ingredients

Scale

For the frittata:

8 large eggs, at room temperature

1 cup full-fat cottage cheese (4% milkfat works best)

2 cups fresh spinach, roughly chopped

1 cup diced potatoes, boiled until fork-tender (about ½-inch cubes)

½ medium onion, finely diced

1 tablespoon olive oil or cooking spray

½ teaspoon kosher salt

¼ teaspoon black pepper

⅓ cup grated parmesan cheese

Optional:

½ cup diced ham or crumbled cooked sausage, patted dry

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Instructions

1. Position a rack in the upper third of the oven and heat to 350°F.

2. Heat a 10-inch oven-safe skillet over medium heat. Add the diced onion and a splash of water. Cook, stirring occasionally, until translucent and soft, about 3 minutes. No oil needed here.

3. Toss in the boiled potatoes and chopped spinach. Stir for 60 seconds, just until the spinach barely wilts. Season with salt and pepper. Remove the skillet from heat.

4. In a blender, combine the eggs and cottage cheese. Blend on high for 20 seconds until completely smooth, no visible curds. Pour the custard directly over the vegetables in the warm skillet.

5. Scatter the parmesan across the top. If using, dot in the ham or crumbled sausage.

6. Bake for 22 to 25 minutes, until the edges are puffed and pull away from the sides, and the center jiggles like firm gelatin when nudged.

7. Let the frittata rest for 5 minutes before slicing, the carryover heat finishes the center and makes clean cuts easier.

Notes

Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently in a skillet over medium-low heat with a splash of water, or microwave in 30-second intervals.

For the creamiest texture, use the no-oil onion trick: cook onions in a dry skillet with a splash of water to soften without adding water that can separate from the eggs later.

If spinach releases water during cooking, tip the skillet and blot the liquid with a paper towel before adding the egg mixture, extra moisture will make the bottom soggy.

Drape a kitchen towel over the skillet handle immediately after removing from the oven; the handle stays hot and is easy to grab by mistake.

To lower the carbs, skip the potatoes or replace them with roasted bell pepper or steamed broccoli florets.

Prep Time: 10 min
Cook Time: 25 min
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 205 kcal
Sugar: 2 g
Sodium: 451 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 15 g
Cholesterol: 248 mg