Go Back
Whole baked deep-dish cottage cheese frittata in a springform pan with a golden cheese topping.

Fluffy Cottage Cheese and Spinach Frittata

A tall, deep-dish Mediterranean frittata packed with blended cottage cheese, salty feta, and sautéed spinach. Delivers a cake-like, fluffy crumb with high protein and minimal saturated fat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings: 8
Calories: 185
Ingredients Method Notes

Ingredients
  

  • - 6 large eggs
  • - 1 cup low-fat cottage cheese blended until smooth
  • - 1/2 cup all-purpose flour or gluten-free 1:1 baking flour
  • - 1 tsp baking powder
  • - 1 cup fresh spinach sautéed and squeezed completely dry
  • - 1 cup Greek feta cheese crumbled
  • - 1/2 cup part-skim mozzarella cheese shredded
  • - 1 small yellow onion finely diced
  • - 2 cloves garlic minced
  • - 1 tbsp extra virgin olive oil
  • - 1/2 tsp sea salt
  • - 1/4 tsp black pepper
  • - 1/4 tsp dried oregano or ground nutmeg

Method
 

  1. Preheat oven to 350°F (175°C). Grease a deep 9-inch cake pan or springform pan with extra virgin olive oil and line the bottom with parchment paper.
  2. Heat 1 tbsp extra virgin olive oil in a skillet over medium heat. Add diced onion and garlic; sauté for 3 minutes until softened. Add spinach and cook until fully wilted.
  3. Transfer sautéed greens to a clean kitchen towel and squeeze out all excess moisture thoroughly. Finely chop the spinach.
  4. Add cottage cheese to a blender and process until smooth with no curds remaining.
  5. In a large mixing bowl, whisk eggs for 60 seconds until light and bubbly. Whisk in blended cottage cheese, flour, baking powder, salt, black pepper, and oregano.
  6. Fold chopped spinach and crumbled feta into the egg mixture using a spatula.
  7. Pour mixture into prepared pan and top evenly with shredded mozzarella.
  8. Bake for 35 to 40 minutes until the top is golden-brown and the center is set.
  9. Remove from oven and let rest in pan for 10 minutes before slicing into 8 wedges.

Notes

- Ensure spinach is squeezed as dry as possible to avoid sogginess.
- For a gluten-free adaptation, replace all-purpose flour with fine oat flour or 1-to-1 GF baking flour.
- Reheat slices in an air fryer at 325°F for 3 minutes for best texture.