If you love a breakfast that’s equal parts nourishing and satisfying, this Baked Cottage Cheese, Zucchini, and Parmesan Frittata will become your go-to recipe. It’s oven-baked to perfection with fluffy eggs, tender zucchini, savory Parmesan, and the protein-packed richness of cottage cheese. Whether you’re prepping for the week or serving guests at brunch, this frittata delivers comfort and convenience in every slice.

With its crisp, golden top and soft, custardy center, this dish has everything you want in a morning meal: texture, flavor, and an impressive presentation straight from the skillet. And because it’s baked, there’s no flipping, no fuss—just mix, pour, and bake.

Why You’ll Love This Frittata

Baked Cottage Cheese, Zucchini, and Parmesan Frittata

High in protein and low in carbs—perfect for a healthy start to your day
Cottage cheese makes it extra creamy without adding heavy cream
Zucchini keeps it light and veggie-forward
Parmesan adds a salty, golden crust you’ll crave
Great hot or room temp, so it’s ideal for brunch spreads
Reheats beautifully, making it a meal-prep winner

If you’re used to stovetop frittatas or egg muffins, baking this version in a skillet creates a more tender texture and even rise. Plus, the top develops that irresistible cheesy brown finish that elevates the whole dish.

Ingredients That Make It Shine

Let’s take a closer look at what gives this frittata its rich flavor and fluffy, creamy texture:

Eggs
The base of any frittata. Using 8 eggs gives this dish its volume and structure while staying light enough for a morning meal.

Cottage Cheese
Adds body and a tangy creaminess to the egg base. It melts into the frittata as it bakes, making the interior extra moist and satisfying. Choose full-fat for the richest flavor.

Zucchini
This seasonal favorite brings moisture and texture without overpowering the dish. Dice it small for even cooking and sauté briefly to remove excess moisture.

Parmesan Cheese
Sharp and salty, Parmesan enhances the flavor and crisps up beautifully on top. A bit stirred in, plus more on top, gives it the perfect finish.

Onion
Sautéed with the zucchini for a subtle sweetness and depth of flavor that balances the eggs.

Olive Oil
Used to cook the vegetables and grease the skillet. Adds richness and helps the frittata release easily after baking.

Milk
A splash of milk helps lighten the egg mixture and creates a custard-like texture.

Ingredients List

8 large eggs
1½ cups cottage cheese
1 medium zucchini, diced
½ cup grated Parmesan, plus extra for topping
¼ cup milk
1 small onion, finely chopped
2 tablespoons olive oil
Salt and pepper, to taste

Step-by-Step Instructions

Preheat oven to 375°F. Lightly grease a 10-inch oven-safe skillet (cast iron works great) with olive oil.
In a mixing bowl, whisk together the eggs, cottage cheese, milk, salt, and pepper until well combined.
Heat skillet over medium heat. Add olive oil, then sauté the onion and zucchini for 4–5 minutes until softened and just starting to brown.
Pour the egg mixture over the cooked vegetables. Stir gently to distribute evenly.
Sprinkle grated Parmesan over the top of the frittata.
Transfer the skillet to the preheated oven and bake for 18–20 minutes, or until puffed and set in the center.
Switch the oven to broil and cook for an additional 1–2 minutes to get a golden, crisp top. Watch closely to avoid burning.
Let cool for 3 minutes, then slice into wedges and serve.

Pro Tips for the Best Frittata

Grate or dice zucchini finely to avoid watery spots
Cook out as much moisture as possible before adding the eggs to keep the texture fluffy, not soggy
Use a well-seasoned or nonstick oven-safe skillet to prevent sticking
For extra flavor, stir in fresh herbs like parsley, chives, or basil before baking
Let the frittata cool slightly before slicing—it will hold together better

Baked Cottage Cheese, Zucchini, and Parmesan Frittata

Author: Freya Allen
Total Time: 30 minutes
Yield: 6 servings 1x

Print Recipe

Description

A fluffy, oven-baked frittata loaded with cottage cheese, tender zucchini, and Parmesan. It’s a protein-packed breakfast or brunch recipe that’s perfect for meal prep and family gatherings.

Ingredients

Scale

8 large eggs
1½ cups cottage cheese
1 medium zucchini, diced
½ cup grated Parmesan, plus extra for topping
¼ cup milk
1 small onion, finely chopped
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Preheat oven to 375°F and grease a 10-inch oven-safe skillet with olive oil.
In a bowl, whisk together eggs, milk, cottage cheese, salt, and pepper.
Heat skillet over medium heat. Add onion and zucchini and sauté for 4–5 minutes until zucchini is tender.
Pour egg mixture over the vegetables and stir gently to combine.
Sprinkle Parmesan over the top and transfer skillet to oven.
Bake 18–20 minutes until puffed and set in the center.
Broil for 1–2 minutes to brown the top, watching closely.
Let cool 3 minutes, then slice into wedges and serve.

Notes

Use full-fat cottage cheese for the creamiest texture.
Be sure to cook zucchini fully to avoid a watery frittata.
For added flavor, stir in chopped fresh herbs like parsley or basil.
Make it spicy with red pepper flakes or diced jalapeños.
Store leftovers in fridge for 3–4 days or freeze in wedges for up to 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: Healthy

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 2g
Sodium: 370mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 20g
Cholesterol: 265mg

Keywords: zucchini frittata, cottage cheese frittata, low carb brunch, baked egg recipe

Delicious Variations to Try

Once you master the base recipe, this frittata is incredibly easy to customize. Here are a few fun and flavorful ideas to switch it up:

Spinach & Feta Frittata
Swap zucchini for fresh baby spinach and use crumbled feta instead of Parmesan for a Greek-inspired twist.
Mushroom & Herb Frittata
Add ½ cup sautéed mushrooms and chopped fresh herbs like thyme, parsley, or dill for a woodland brunch flavor.
Bacon & Broccoli Frittata
Chop cooked bacon and steamed broccoli florets into the egg base for a hearty, smoky bite.
Southwestern Style
Add chopped bell pepper, green onions, and a pinch of chili powder. Top with pepper jack cheese for a spicy edge.
Mini Muffin Tin Frittatas
Divide the mixture into a greased 12-cup muffin tin. Bake at 375°F for 15–17 minutes for cute, grab-and-go portions.

Serving Suggestions

This frittata is incredibly versatile and works in many settings:

Serve warm for breakfast with fresh fruit and whole grain toast
Pair with a green salad and crusty bread for a satisfying brunch or light lunch
Slice into squares for a protein-packed addition to lunch boxes
Add a dollop of Greek yogurt or a drizzle of hot sauce on top for extra flavor
Present it on a holiday brunch spread alongside quiche, muffins, and roasted potatoes

It also makes a great low-carb dinner when paired with a salad or vegetable soup.

How to Store and Reheat

Refrigerator
Store leftovers tightly covered in the fridge for up to 4 days. Let cool completely before refrigerating.

Freezer
Slice the frittata into wedges and wrap each in plastic wrap, then place in a freezer-safe bag. Freeze up to 2 months.

To Reheat:

Microwave individual slices for 30–45 seconds
Reheat in a 325°F oven for 10–12 minutes for best texture
For a crisp top, use a toaster oven or finish under the broiler

Frequently Asked Questions

Can I make this frittata dairy-free?
Yes! Use a dairy-free cottage cheese alternative or swap for an extra egg and unsweetened non-dairy yogurt. Skip the Parmesan or use a plant-based shredded cheese.

What size skillet should I use?
A 10-inch oven-safe skillet works best for an even rise. Cast iron is ideal for heat retention and browning.

How do I prevent the frittata from sticking?
Grease your skillet well with olive oil or butter. You can also line the bottom with parchment if your pan isn’t non-stick.

Can I prep this ahead?
Yes! You can sauté the vegetables and whisk the egg mixture the night before. Store separately and combine just before baking.

Why is my frittata watery?
This usually happens if the zucchini isn’t sautéed long enough. Be sure to cook out excess moisture before adding the eggs.

Final Thoughts

This Baked Cottage Cheese, Zucchini, and Parmesan Frittata is everything a weekday or weekend meal should be: easy to make, satisfying, nutritious, and full of flavor. With its fluffy texture, golden top, and savory depth, it’s bound to become a favorite in your kitchen.

Whether you enjoy it for brunch, meal prep it for the week, or serve it as a light dinner, this frittata proves that simple ingredients can create something truly special. Don’t forget to snap a picture—it’s a dish that looks just as good as it tastes!