Healthy Breakfast Idea! This Cottage Cheese Frittata is loaded with veggies (think zucchini, tomatoes, and feta cheese), light, fluffy, and packed with protein. Made with eggs, egg whites, and cottage cheese, it’s an easy one-pan recipe that’s perfect for a healthy breakfast, quick lunch, or simple meal prep.
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TIMESTAMPS
0:00 Intro
0:48 Ingredients
1:06 Getting started
1:19 Pre-seperated egg whites
2:32 Prepping the vegetables
3:22 Making the Frittata
5:28 Enjoying the Frittata
6:10 Storing the Frittata
6:28 Outro
COTTAGE CHEESE FRITTATA with Zucchini Recipe
4 eggs
1/2 cup egg whites
1/2 cup low-fat cottage cheese
1/2 tablespoon butter or olive oil
3 cups zucchini, cut into quarter moons
1 cup grape tomatoes, halved
1/4 cup feta cheese, crumbled
2 tablespoons fresh mint, chopped
1/4 teaspoon sea salt
1/8 teaspoon black pepper
Preheat oven to 350ºF. In a medium bowl, whisk together eggs and egg whites. Gently stir in cottage cheese and set aside.
Heat butter or olive oil in a 10-inch, non-stick skillet over medium heat. Add zucchini and a pinch of salt, and cook for 4 minutes to take the raw edge off the zucchini.
Stir in tomatoes and season again with salt and pepper. Toss everything together and turn off the heat.
Sprinkle feta cheese and fresh mint over the top of the vegetables.
Pour the egg and cottage cheese mixture over your sautéed veggies. Use a fork to gently pull some of the veggies toward the top of the pan before placing the pan into the oven.
Cook for 20 minutes or until the eggs are set. Cool and enjoy!
NOTES
Storing leftovers: Let the frittata cool to room temperature, then cover tightly with foil or plastic wrap, or store slices in an airtight container. It will keep for 3–4 days in the fridge.
Reheating: Warm in the microwave in short bursts or reheat in the oven at 350°F until heated through.
If preferred, you can swap the egg whites for whole eggs. In this case, you would need to use six eggs in total.
Nutrition (makes 4 servings)
Serving: 1slice | Calories: 161 | Carbohydrates: 6g | Protein: 15g | Fat: 8g Fiber: 2g | Sugar: 4g
#cottagecheesefrittata #healtybreakfastrecipe #lowcarbbreakfast #frittatarecipe
37 Comments
Delicious, Dani 😋 Thank you dear, and Happy Birthday (this month)! 🥂
My Mama would add pepper flakes.
Me, probably some small pieces of chicken 💭
Happy early Birthday!🌻🎂🎈You look great!Thank you for always sharing delicious,healthy recipes.I made some cottage cheese recipes,but I will definitely try this one. I love extra protein on my meals.🤗❤️
The cottage cheese queen 👑 is back 😂. This looks so good, and it's so easy to swap out the veggies for different seasons, what you have in your fridge, etc.
I love making frittatas. I can not stomach the egg whites in a carton. I would have to separate them myself. I would add diced onions and red pepper as well as some garlic. I definitely agree in sauteing the vegetables first. I would probably sprinkle some parmesan or pecorino cheese on top and put it under the broiler for a few minutes. I also would try adding some broccoli if I had not zucchini.
Why do you need egg whites instead of adding another egg or two? Does it make it lighter with the egg whites? It looks delicious. I would like it with broccoli or shredded carrots. Thanks for all your delicious recipes,
I like cottage cheese but I do not like feta.
My favorite is leeks, spinach and parm cheese ❤
Happy early birthday Dani 🎉 🎂 Got any recipes/advice for people with high blood pressure ?
Low fat cottage cheese? Are you crazy.. go full fat.. and not " a little bit of butter" slather it on". Stop being afraid of good fats.. Your body prefers fat as a fuels source.. NOT CARBS.
I hate feta so I would be making it with another cheese. It sure looks yummy and colorful though!
This looks delicious!!! Also, you have such a beautiful and joyful smile 😁
Love frittatas and yours is phenomenal!! Happy early birthday!!!🎉💐🎂🎶💗 I grew up eating our Persian herby frittatas with parsley, cilantro, dill, chives. fenugreek if available and turmeric & garlic in it. I make one with some of these chives, dill, tomatoes and mushrooms garlic powder and cayenne pepper. So delightfully delicious!!!! I need to try adding cottage cheese for taste substance and protein boost!! Thank you for sharing!😋🙌💪💗🤜💫🙏
Frittatas are my go-to to especially when entertaining guests. Great warm or cold.
Looks good
Mushrooms with go nice in that too
Totally going to swap out with spinach & red peppers
Some of that primal kitchen buffalo ranch would be so good on there
Def trying this recipe. ❤Where is your sweater from?
hi
I miss you
I do it with spinach, tomatoes, a bit of bacon lardons, onion, and some cheddar cheese. I bring it to work as a lunch & eat it cold.
Kein industrie eiweiß
Need to try ASAP.
5:57 big serving? Oh i woild eat the whole thing at once
I made this and it was delicious! I only had three eggs but I did have the egg whites and I didn’t have any tomatoes but I used black olives instead. It came out great. Thank you so much for your recipe!
I make something very similar and use whatever vegetables I have. Asparagus is very tasty. Peppers of different colors. Onion!
You have convinced me on the feta in brine! I bought some and not only is it amazing but it also lasts far longer! A win, win in my book!
Going to make mine with goats cheese.
One chopped TJ veggie breakfast patty. It's highly flavored.
Made it, loved it, love your content on both your channels!!Thanks so much!!! Hope you crush your 50 goals.
Recipe looks delicious. Thank you!
awww, to be 50 again…..
This was delicious.
Hi Dani, I made this for dinner. My choice of veggies was spinach, chopped mushrooms, leeks and cherry tomatoes. Family loved it. Thank you for your recipes ❤️
Can I freeze this
Saw the pineapple video from 13 years ago and then came here to see her 13 years later and she looks the same age! Bravo miss
I don't know what I do wrong with frittata, because I only ever seem to enjoy it when I reheat it. I don't know why I don't enjoy it fresh. Maybe I should just meal prep it in future and have something else on the day I cook it, because I really should eat it more often…
This looks good, and a good breakfast for one person for four days. I have taken your cottage cheese egg bites recipe and modified it for a single serving spinach, cheese, and pepper soufflé. I have these lovely ramekins, (5" diameter by 2" deep) that I use for individual serving cottage pie or shepherd's pie. I take two eggs, some spinach julienned, crumbled bacon, cottage cheese of course though I use the 4% fat, feta cheese (I get the block in brine as it keeps so much longer), and today I used a portion of a poblano pepper instead of the usual bell pepper. I also sprinkle fresh grated Parmesan cheese on top and then bake for half an hour at 350 F. Thanks for all your great ideas.