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Top-down view of golden baked spinach and cottage cheese frittata slices on a white plate with black pepper toppings.

Spinach and Cottage Cheese Frittata

A high-protein, low-carb Mediterranean-style frittata baked with fresh baby spinach, cottage cheese, tangy feta, and mozzarella cheese. Effortless, creamy, and perfect for meal prep!
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 6
Calories: 175
Ingredients Method Notes

Ingredients
  

  • - 4 large eggs
  • - 1 cup cottage cheese full-fat or low-fat
  • - 1/4 cup milk whole or 2%
  • - 2 cups fresh baby spinach roughly chopped
  • - 1/2 cup shredded mozzarella cheese divided
  • - 1/4 cup crumbled feta cheese
  • - 1/2 small onion finely diced
  • - 1-2 cloves fresh garlic minced
  • - 1 tbsp extra-virgin olive oil
  • - 1 tsp dried oregano or fresh dill
  • - 1 pinch ground nutmeg optional
  • - 1/4 tsp salt or to taste
  • - 1/4 tsp freshly ground black pepper

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9-inch pie dish with extra-virgin olive oil.
  2. Heat olive oil in a skillet over medium heat. Add diced onion and cook for 4-5 minutes until translucent. Add minced garlic and chopped spinach; cook for 1-2 minutes until wilted. Remove from heat and cool slightly.
  3. In a large bowl, whisk eggs and milk together until frothy. Stir in cottage cheese, crumbled feta, oregano, nutmeg, salt, and pepper.
  4. Fold the cooled spinach mixture and 1/4 cup of shredded mozzarella into the egg mixture until evenly distributed.
  5. Pour mixture into the greased pie dish. Top with remaining 1/4 cup shredded mozzarella.
  6. Bake for 30-35 minutes until the center is set and edges are golden brown.
  7. Allow to rest for 5-10 minutes before slicing into clean wedges. Serve warm or at room temperature.

Notes

- To use frozen spinach: Thaw 5 oz frozen spinach and squeeze out all moisture in a clean kitchen towel before adding.
- Storage: Keeps up to 5 days in an airtight container in the fridge or up to 2 months frozen.