Spinach artichoke cottage cheese frittata

Easy spinach artichoke cottage cheese frittata recipe! This tasty, vegetarian frittata makes a great low carb breakfast loaded with protein.

Course Breakfast, brunch, dinner, lunch

Cuisine American

Keyword vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 183kcal

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.

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.