This easy, elevated cottage cheese frittata is nutrient-dense, satisfying, and full of flavor. A mix of cottage cheese, eggs and egg whites, shredded mozzarella, sun-dried tomatoes, spinach, shallot and small cubed potatoes creates a delightful texture and savory profile—perfect for breakfast, brunch or meal prep.
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Why you’ll love this recipe
- Bold, balanced flavor. Sun-dried tomatoes, potatoes, spinach and cheese combine for a savory, well-rounded frittata with pleasing contrasts in texture.
- Nutrient-rich and filling. Cottage cheese and extra egg whites boost protein while keeping the dish relatively lower in calories and carbs compared with some egg dishes.
- One-skillet, easy to make. Everything cooks in a single oven-safe skillet, making this ideal for meal prep or a relaxed weekend brunch.
Key ingredients and variations
- Potatoes: Small diced potatoes give the frittata body and a pleasant bite. Small dice or use frozen diced potatoes; no long precook required if pieces are small.
- Eggs and egg whites: The recipe uses whole eggs plus liquid egg whites for extra protein. Substitute two extra whole eggs if you prefer not to use liquid whites.
- Low-fat cottage cheese: Choose a firmer, low-moisture cottage cheese (small curds) so the mixture isn’t overly wet.
- Sun-dried tomatoes: Tomatoes packed in oil add rich flavor and a softer texture—drain and pat them dry before chopping finely.
- Oil from the jar: The reserved oil is flavorful; substitute avocado or olive oil if needed.
- Shallot: Adds gentle onion flavor; regular onion is an acceptable swap.
- Shredded mozzarella: Mild and melty—swap gruyère or your favorite cheese if preferred.
- Spinach: Fresh chopped spinach adds color, vitamins and a tender green note.
How to make this cottage cheese frittata
- Preheat the oven to 375°F. Use an oven-safe skillet (cast iron recommended) or transfer the assembled mixture to a baking dish before baking.
Drain the sun-dried tomatoes and press them on paper towels to remove excess oil, replacing towels if necessary. Finely chop once reasonably dry.
Heat oil in a 10-inch cast iron skillet over medium-high heat. Add small cubed potatoes with garlic and onion powder, reduce heat to medium and cook, stirring often, about 10 minutes until tender and lightly golden.
While the potatoes cook, whisk together whole eggs, liquid egg whites (or extra eggs), cottage cheese, shredded mozzarella, salt and pepper until combined.
Stir in the finely diced shallot and cook 3–4 minutes until softened.
Add the chopped sun-dried tomatoes and chopped spinach, stirring to combine and distribute evenly across the skillet.
Spread the mixture so the skillet is evenly filled and ingredients are well distributed.
Remove the skillet from the heat and gently pour the egg and cottage cheese mixture over the vegetables and potatoes. Carefully transfer the skillet to the preheated oven and bake 17–20 minutes, or until the center is set and no longer wobbly.
Remove from the oven and let rest a few minutes so the frittata sets. Slice and serve with optional sides such as avocado, sour cream, herbs or a simple green salad.
More recipes with cottage cheese
- Cottage Cheese Toast 4 Ways
- Tuna and Bean Salad with Corn and Avocado
- Creamy Mashed Potatoes with Whipped Cottage Cheese
- The Best Chocolate Chip Protein Pancakes
Tips
- Monitor potato browning. Aim for a golden crust but stir frequently and keep heat moderate to avoid burning; add a little extra oil if needed.
- Use an oven-safe skillet. The frittata finishes in the oven; if your skillet isn’t oven-safe, transfer the cooked filling to a baking dish before adding the egg mixture.
- Handle the skillet with care. Cast-iron handles get very hot—use oven mitts.
- Season to taste. Adjust salt and pepper, or add a pinch of cayenne or a dash of hot sauce for heat.
- Serve with additions. Top with avocado, sour cream, fresh chives or microgreens, or pair with a side salad.
- Rest before slicing. Let the frittata sit a few minutes so it sets, for cleaner slices.
- Store leftovers. Refrigerate in an airtight container up to 4 days; reheat individual slices in the microwave.
Frequently asked questions
The center should be set and not wet or wobbly when you gently shake the skillet. If it jiggles, bake a few more minutes.
Yes. Frittatas are very versatile—sauté firmer vegetables first and drain any excess liquid. Mushrooms, zucchini, bell peppers or kale are good options.
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Cottage Cheese Frittata with Sun-Dried Tomatoes
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Equipment
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plate
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paper towels
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medium bowl
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whisk
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10-inch cast iron skillet or oven-safe skillet/baking dish
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spatula or wooden spoon
Ingredients
- 1 tablespoon oil from the sun-dried tomato jar or avocado or olive oil
- 1 ½ cup cubed potatoes peeled, cubed small
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 shallot finely diced, about 2 tablespoons
- Salt and black pepper to taste
- 3 tablespoons sun-dried tomatoes in oil, drained
- 6 eggs
- ⅓ cup liquid egg whites or 2 extra eggs
- ½ cup cottage cheese low-fat, small curds
- ½ cup shredded mozzarella cheese or gruyère
- 1 cup fresh spinach roughly chopped
- Fresh chopped chives, optional
Instructions
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Preheat the oven to 375° Fahrenheit.
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Drain the sun-dried tomatoes and pat on paper towels to remove excess oil. Finely chop when dry enough.
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Heat oil in a cast iron skillet over medium-high heat. Add cubed potatoes with garlic and onion powder, reduce heat to medium and cook, stirring often, about 10 minutes until tender and lightly golden. Add a splash more oil if needed.
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While the potatoes cook, whisk together eggs, egg whites, cottage cheese, shredded mozzarella, salt and pepper in a medium bowl.
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When potatoes are tender, stir in the shallot and cook 3–4 minutes until softened.
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Add the chopped sun-dried tomatoes and spinach, stirring to combine and distribute evenly.
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Remove skillet from heat and pour the egg-cottage cheese mixture over the filling. Carefully transfer to the oven (use mitts—the handle will be hot) and bake 17–20 minutes, until the center is set and not wobbly.
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Remove from oven, let rest a few minutes, slice and serve with desired toppings or sides. Enjoy!
Notes
- Choose a cottage cheese that isn’t overly watery; too much liquid can make the frittata runny. If needed, bake a few extra minutes to set. Brands with small curds and 2% fat work well.
*Nutrition values are approximate based on the listed ingredients and a suggested serving size; actual values vary by ingredient brands and portion sizes.
Nutrition
Calories: 184.5kcal |
Carbohydrates: 12.9g |
Protein: 13.5g |
Fat: 8g
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About Priscilla Lawrence
Hi, I’m Priscilla Lawrence. On Sprinkled With Balance I share approachable, nutrient-forward recipes that are flavorful without being overly restrictive. I’m a mom, former nutritionist, recipe developer and food photographer based in California with roots in France.