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High-protein cottage cheese egg frittata with spinach, red bell pepper, cheddar, and chives served as a thick breakfast slice.

High-Protein Cottage Cheese Egg Frittata

A fluffy high-protein frittata made with eggs, cottage cheese, spinach, bell pepper, cheddar, and herbs for an easy make-ahead breakfast.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 10 large eggs
  • 1 1/2 cups cottage cheese preferably 2% or 4%
  • 1 cup freshly shredded sharp cheddar cheese divided
  • 1 medium red bell pepper diced
  • 2 packed cups baby spinach roughly chopped
  • 1/2 medium yellow onion finely diced
  • 2 garlic cloves minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon kosher salt or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh chives

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Lightly grease a 9 × 13-inch baking dish.
  3. Dice the red bell pepper and onion and roughly chop the spinach.
  4. Heat the olive oil in a large skillet over medium heat.
  5. Add the onion and cook for approximately 2 minutes.
  6. Add the red bell pepper and cook for another 3–4 minutes until beginning to soften.
  7. Add the minced garlic and cook for approximately 30 seconds.
  8. Add the spinach and cook for 1–2 minutes, stirring until just wilted.
  9. Remove the skillet from the heat and allow the vegetables to cool slightly.
  10. Add the eggs, cottage cheese, smoked paprika, garlic powder, salt, and black pepper to a blender.
  11. Blend for approximately 15–20 seconds until mostly smooth.
  12. Spread the cooked vegetables across the prepared baking dish.
  13. Scatter approximately 3/4 cup shredded cheddar over the vegetables.
  14. Pour the egg and cottage cheese mixture evenly over the vegetables.
  15. Gently redistribute the vegetables if necessary.
  16. Sprinkle the remaining 1/4 cup cheddar over the top.
  17. Bake for approximately 25–32 minutes, until the edges are set and lightly golden and the center is just set.
  18. Check that the egg mixture has reached 160°F (71°C) near the center.
  19. Remove from the oven and rest for approximately 10 minutes.
  20. Sprinkle with freshly chopped chives.
  21. Cut into 6 generous portions and serve warm.

Notes

Use 2% or 4% cottage cheese for a creamy texture and good protein content.
Blend the eggs and cottage cheese briefly for a smoother frittata.
Cook the vegetables before adding them to prevent excess moisture from making the frittata watery.
Freshly shredded cheddar melts better than many pre-shredded varieties.
Do not overbake the frittata. Remove it once the center is set.
Egg dishes should reach 160°F (71°C).
Allow the frittata to rest for approximately 10 minutes before slicing.
Frozen spinach can be substituted for fresh spinach, but thaw it completely and squeeze out excess moisture first.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Individual portions can be frozen for approximately 2 months for best quality.
Approximate calories and protein depend on the exact cottage cheese, eggs, cheddar, and serving size used.