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 mega cheeeesy today and making a cottage cheese frittata! Oh yes.
Ah, the frittata. So easy, so versatile, so perfect for any meal, and SO HEALTHY! It’s one of those dishes that is crazy impressive for breakfast, and so crazy awesome for an easy dinner.
Vegetarian cottage cheese frittata
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 and gives it both creaminess AND cheesiness, with less calories and fat and 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?
How to serve
Frittatas aren’t just for breakfast! Depending on how you serve them, they can be fantastic for any meal of the day.
- Serve it on it’s own!
- Serve with fresh fruit for breakfast
- Serve with a side salad for a light lunch or dinner
- Top with fresh herbs, radish, and a dollop of extra cottage cheese
- Roast some potatoes and eat them on the side
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.
FAQs
- Can I use canned artichoke hearts? YES! That’s what we use most of the year. You can use thawed frozen ones as well. Just be sure to not use marinated artichokes and pat them dry before using.
- Can I use different herbs? Of course! We used fresh chives, but dill would be wonderful in this frittata. Pick any bright, vibrant herbs you’d like! (maybe not mint, haha)
- Can I use whole milk cottage cheese? Ooooh yes! Even creamier!
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
Easy spinach artichoke cottage cheese frittata recipe! This tasty, vegetarian frittata makes a great low carb breakfast loaded with protein.
- 2 Tbsp butter, ghee, or olive oil
- 1 leek white parts only, trimmed, rinsed, and cut into 1/2″ half moons
- 2 cups fresh baby spinach leaves
- 4 large artichoke hearts
- 8 large eggs
- 3/4 cup Nancy’s organic low-fat cottage cheese
- 2 Tbsp chopped fresh chives
- Salt and pepper
- 3-4 Tbsp crumbled feta cheese
- Additional chives, feta, and fresh parsley for serving
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.
Fresh artichoke hearts are best, but thawed frozen or canned will work great. If using canned, be sure that the artichokes are not marinated and are patted dry.
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
Thank you so much for reading and supporting Rhubarbarians and the brands that we recommend. If you’re looking for a group of people cooking vegetarian recipes through the seasons, join us on Facebook in our vegetarian and vegan recipes group!
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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. 🙂