Easy spinach artichoke cottage cheese frittata recipe! This tasty, vegetarian frittata makes a great low carb breakfast loaded with protein.
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Disclaimer: This post is sponsored by Nancy's Yogurt. All opinions are my own. Thank you for supporting the brands that keep Rhubarbarians alive!
Hello, Rhubarbarians! We are getting a huge serving of protein today and making a veggie loaded cottage cheese frittata. Oh yes. Just one slice packs 14 grams of protein!
Ah, the frittata. So easy, so versatile, so perfect for any meal, and SO PROTEIN-PACKED! It's one of those dishes that is great for breakfast or dinner because it can be made ahead and served as a main dish.
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Why you'll love this
A vegetarian frittata is such a great meatless meal for the fam!
A cottage cheese frittata though? Even better. A bit of cottage cheese melts into that egg mixture and gives it creaminess and cheesiness. Cottage cheese has less calories and fat than cheddar cheese but way more protein. SCORE!
Our favorite is the Nancy's organic low-fat cottage cheese. We love that it's cultured so it's full of healthy probiotics. Nancy's is a brand that We've trusted for years, a product that we feel proud to feed our family because we know it's made by a family that practices sustainability and community support, and are the pioneers of probiotics!
The cottage cheese curds melt right into the eggs in this frittata, so it really gives it a light and fluffy texture and a creamy, cheesy taste. Combined with the spinach, artichoke, herbs, and feta, this will be a spring go-to meal for you!
Have you tried our savory spring onion dutch baby pancake?
Ingredients and equipment
Here's what you need to make the perfect cottage cheese frittata at home! Full ingredients and instructions are listed in the recipe card at the bottom of this article
Ingredients:
- Butter
- Leek
- Baby spinach leaves
- Artichoke hearts
- Eggs
- Cottage cheese
- Fresh chives
- Salt and pepper
- Feta cheese
- Fresh chives, fresh parsley, sliced radish, and additional feta cheese for serving
Equipment:
- Oven and cooktop
- Cutting board
- Chef's knife
- 9" non-stick skillet
- Measuring spoons
- Measuring cups
- Stirring utensil like a spoonula or wooden spoon
- Small bowl
- Whisk or fork
- Serving plate
- Knife for slicing
Step by step instructions
Here are detailed step by step instructions for making a fabulous frittata with cottage cheese. Full instructions are listed in the recipe card at the bottom of this article
- Preheat the oven.
- Prepare the vegetables.
- Heat your skillet over medium heat and add butter to melt.
- Add the leeks and saute them for about 5 minutes.
- Get your eggs whisked together in a small bowl while the leeks are cooking. Whisk in the cottage cheese and season with salt and pepper.
- Add the spinach and saute for about 2 minutes.
- Add the artichokes and heat through.
- Spread the mixture evenly along the bottom of the pan.
- Pour the egg mixture over evenly into the pan and turn off the heat.
- Sprinkle the feta evenly over the top and let the eggs set on the bottom.
- Place the whole thing in the oven and bake for about 25 minutes.
- Let sit and cool slightly before removing from the pan.
- Serve in slices and top with fresh herbs, sliced radish, and crumbled feta cheese.
Serving suggestions
Frittatas aren't just for breakfast! Depending on how you serve them, they can be fantastic for any meal of the day. We like to eat a slice of frittata as a main course with our favorite sides.
We like to top our frittata with fresh herbs, sliced radish or avocado, and an extra dollop of cottage cheese.
- Breakfast: serve with a side of fresh fruit, hash browns or home fries, and of course coffee.
- Lunch: serve with a side salad and fresh fruit
- Dinner: serve with a side salad and a slice of crusty bread with butter.
Recipe tips and substitutions
- If you prefer non-fat or full-fat cottage cheese to low-fat, go ahead and swap it for your fave!
- Feel free to use either canned/jarred artichoke hearts or thawed frozen. Make sure they are patted dry before using. Do not use artichoke that are marinated or stored in oil.
- If you can't find leeks, go ahead and swap for ¾ cup diced sweet onion.
- If you don't like chives and/or parsley, swap out for fresh dill or fresh basil.
- If you don't like feta cheese, swap for goat cheese.
Storing and freezing
Not only are frittatas easy to make, but they store very well in the refrigerator and even in the freezer!
Make ahead: Cook the frittata and when it's cool enough to handle, carefully remove it from the pan. Transfer to a plate or a pie pan, cover, and keep refrigerated until ready to serve. Serve cold or reheat in the oven.
Leftovers: Store the leftovers in the refrigerator for up to 4 days.
Freezing: Cook the frittata and when it's cool enough to handle, carefully remove it from the pan onto tin foil or a tin pie pan. wrap well and store in the freezer until ready to serve for up to 6 months. Alternatively, you can slice into pieces and individually freeze those for single servings.
Meal prep: Slice the frittata into 4 pieces (a slightly larger portion than suggested in the recipe) and place one in each meal prep container. Add some fresh fruit to the side along with any extra sides you'd like in your lunch.
FAQs
Have any more questions? Ask in the comments! We will answer as quickly as we can.
Have you tried our Instant Pot steamed artichokes?
Recipe
Spinach artichoke cottage cheese frittata
Ingredients
- 2 tablespoon butter, ghee, or olive oil
- 1 leek white parts only, trimmed, rinsed, and cut into ½" half moons
- 2 cups fresh baby spinach leaves
- 4 large artichoke hearts
- 8 large eggs
- ¾ cup Nancy's organic low-fat cottage cheese
- 2 tablespoon chopped fresh chives
- Salt and pepper
- 3-4 tablespoon crumbled feta cheese
- Additional chives, feta, and fresh parsley for serving
Instructions
- Preheat the oven to 375 degrees F. Prepare your leeks and quarter the artichoke hearts. If the spinach leaves are large, give them a rough chop.
- Melt the butter in a 9" non-stick skillet over medium heat. Add the leeks and saute 5 minutes, or until browning. Add the spinach and saute 2 minutes, or until wilted. Add the artichokes and saute 1 minute, until warmed through. Spread the mixture evenly over the bottom of the pan.
- Meanwhile, whisk the eggs in a mixing bowl. Whisk in the cottage cheese and chives. Season VERY generously with salt and pepper.
- Pour the egg mixture over the veggie mixture into the pan and turn off the heat. Sprinkle the feta cheese evenly over the top and let the eggs set for about 2 minutes.
- Place in the oven and bake for 25 minutes, or until the top is fully cooked through and the sides are slightly browned. Remove from the oven and let sit a few minutes before cutting into it and serving.
- Cut into 4-6 slices and top with your favorite toppings. Additional chives, feta cheese, some fresh parsley, and some fresh radish.
Notes
- If you prefer non-fat or full-fat cottage cheese to low-fat, go ahead and swap it for your fave!
- Feel free to use either canned/jarred artichoke hearts or thawed frozen. Make sure they are patted dry before using. Do not use artichoke that are marinated or stored in oil.
- If you can't find leeks, go ahead and swap for ¾ cup diced sweet onion.
- If you don't like chives and/or parsley, swap out for fresh dill or fresh basil.
- If you don't like feta cheese, swap for goat cheese.
Nutrition
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians
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Tara S.
Thank you for sharing this excellent recipe, Trish. I was struggling to come up with a dinner idea last night but had cottage cheese that I wanted to use up. Your method of lightly browning the veggies* first, then allowing the eggs and feta to settle on top before baking at a low heat yielded one of the best frittatas I've ever made. The cottage cheese added a subtle textural element and more filling meal. I'm adding your recipe to my regular rotation.
* For purposes of full disclosure, I didn't have spinach so wilted thins ribbons of radicchio in its place which worked out great. Also, thanks for teaching me to brown the artichokes first! It eliminated that soggy, mealy texture they can get when cooked along with eggs - YAY!
Trish Bozeman
I'm so glad you liked it, Tara! Love radicchio. I should try that next time!
Heidy L. McCallum
I love the idea of adding cottage cheese, especially since it such a great brand of organic cottage cheese. I made this recipe this morning and it was perfect. The family really enjoyed every bite!
Patricia Bozeman
I'm so glad you loved this recipe! Nancy's is definitely the best. 🙂