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Hearty Cottage Cheese and Spinach Egg Bake

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This frittata not only captures the essence of Mediterranean cooking with its choice of ingredients but also offers a versatile dish that can be enjoyed at any meal. Whether you’re looking for a protein-rich breakfast to kickstart your day, a satisfying lunch option, or a quick yet nutritious dinner, this frittata fits the bill. Its ease of preparation and the harmony of flavors make it a favorite for cooks of all levels, promising a delightful culinary experience every time.

Ingredients
1 cup Cottage Cheese (full-fat or low-fat)
9 large Eggs
1 cup Baby Spinach
⅓ cup Feta Cheese
¼ teaspoon Salt
⅛ teaspoon Ground Pepper
1 teaspoon Dried Oregano
¼ teaspoon Garlic Powder
½ cup Sundried Tomatoes (stored dry, not in oil, cut into strips)
⅓ cup Grated Cheddar Cheese or grated mozzarella

Directions:

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  • Preheat the oven to 400°F (200°C). Lightly spray a 12-inch pie plate or skillet with olive oil. Set aside.
  • Roughly chop the baby spinach leaves and set aside.
  • In a large mixing bowl, whisk together eggs, cottage cheese, feta cheese, salt, pepper, garlic powder, grated cheddar (or mozzarella), and oregano until well combined.
  • Fold in the sundried tomato strips and chopped spinach into the egg mixture.
  • Pour the egg mixture into the prepared pie plate.
  • Bake on the middle rack of the oven for 15-25 minutes, or until the eggs are set and the center is no longer jiggly.
  • Remove from the oven and allow it to cool for 10 minutes before slicing.
  • Slice into quarters and serve immediately, ideally with a side of lettuce or roasted vegetables for a complete meal.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Kcal: 220 kcal per serving | Servings: 4 servings

 

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Hearty Cottage Cheese and Spinach Egg Bake

  • Author: Olivia Chen
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Ingredients

Scale

1 cup Cottage Cheese (full-fat or low-fat)
9 large Eggs
1 cup Baby Spinach
⅓ cup Feta Cheese
¼ teaspoon Salt
⅛ teaspoon Ground Pepper
1 teaspoon Dried Oregano
¼ teaspoon Garlic Powder
½ cup Sundried Tomatoes (stored dry, not in oil, cut into strips)
⅓ cup Grated Cheddar Cheese or grated mozzarella

Instructions

  • Preheat the oven to 400°F (200°C). Lightly spray a 12-inch pie plate or skillet with olive oil. Set aside.
  • Roughly chop the baby spinach leaves and set aside.
  • In a large mixing bowl, whisk together eggs, cottage cheese, feta cheese, salt, pepper, garlic powder, grated cheddar (or mozzarella), and oregano until well combined.
  • Fold in the sundried tomato strips and chopped spinach into the egg mixture.
  • Pour the egg mixture into the prepared pie plate.
  • Bake on the middle rack of the oven for 15-25 minutes, or until the eggs are set and the center is no longer jiggly.
  • Remove from the oven and allow it to cool for 10 minutes before slicing.
  • Slice into quarters and serve immediately, ideally with a side of lettuce or roasted vegetables for a complete meal.

Nutrition

  • Serving Size: 4 servings
  • Calories: 220 kcal per serving

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