Cheesy Protein-Packed Egg Frittata
A nutritious and delicious frittata packed with protein and vegetables, perfect for breakfast, brunch, or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 large eggs
- 16 ounces full-fat cottage cheese
- 1 large red bell pepper – diced
- 1/2 cup diced yellow onion
- 4 cups chopped spinach
- 1/4 cup shredded Gruyère or Gouda cheese
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat your oven to 375°F (190°C). Spray a 9 x 13 baking pan with cooking spray to prevent sticking.
- Spread the diced red bell pepper, onion, and chopped spinach evenly at the bottom of the baking dish.
- In a large mixing bowl, crack the 12 eggs and whisk them well until combined.
- Incorporate the cottage cheese, garlic powder, Italian seasoning, kosher salt, and black pepper into the egg mixture.
- Pour the egg and cottage cheese mixture over the prepared vegetables in the baking dish.
- Sprinkle 1/4 cup of the shredded Gruyère or Gouda cheese over the egg mixture, then top with the remaining shredded cheddar cheese.
- Place the baking dish on the middle rack of the preheated oven. Bake for about 50-55 minutes, or until the frittata is set and lightly golden on top.
- Once the frittata is done, remove it from the oven and let it cool for at least 15 minutes before slicing and serving.
Notes
Don’t overwhisk the eggs to avoid a tough texture. Ensure an even layer of veggies for balanced flavor.