Ingredients
2 cups (about 200g) low-fat cottage cheese
6 large eggs
1 small bell pepper, diced (about 1/2 cup)
1 cup fresh spinach, chopped
1/2 cup diced onion
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
2 tablespoons fresh parsley or basil, chopped
Instructions
Preheat oven to 375°F (190°C) and grease an 8-inch round or oval oven-safe skillet.
Heat olive oil in the skillet over medium heat. Sauté onions and bell pepper for 3-4 minutes until softened.
Add spinach and garlic powder, cooking 1-2 minutes until wilted.
Stir in cottage cheese, salt, pepper, and herbs until combined.
Crack eggs into the skillet, stirring gently to mix with cottage cheese mixture.
Place skillet in the oven and bake for 20-25 minutes until golden and firm.
Let rest for 10 minutes before slicing into 6 wedges.
Notes
Meal prep tip: Store in the fridge for up to 3 days or freeze for 2 weeks.
Substitute veggies like mushrooms or zucchini.
For extra flavor, add 1/4 cup crumbled feta (non-lactose-free version optional).
Use a silicone spatula to help lift the frittata from the pan if needed.
- Prep Time: 15
- Cook Time: 30
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: American
- Diet: High-protein
Nutrition
- Serving Size: 1 slice (1/6 of frittata)
- Calories: 160
- Sugar: 2g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 200mg