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