A hearty, protein-rich baked egg dish packed with broccoli, mushrooms, bell peppers, spinach, tomatoes, and cottage cheese. The image appears to show a crustless vegetable frittata; similar versions commonly use eggs, cottage cheese, broccoli, mushrooms and peppers.
Ingredients
- 8 large eggs
- 1 cup cottage cheese
- 1 cup broccoli, small florets
- ¾ cup mushrooms, sliced
- ½ red bell pepper, diced
- ½ cup cherry tomatoes, chopped
- ½ cup spinach, chopped
- ¼ cup onion, finely diced
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- ¼ tsp paprika
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- ¼ cup shredded mozzarella or cheddar, optional
- Fresh parsley or herbs for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an 8–9 inch baking dish.
- Heat olive oil in a skillet over medium heat.
- Add onion and mushrooms. Cook for 3–4 minutes.
- Add broccoli and bell pepper and cook another 3–4 minutes, until slightly tender.
- Add spinach and tomatoes and cook for about 1 minute. Remove from heat.
- In a large bowl, whisk the eggs, cottage cheese, garlic powder, Italian seasoning, paprika, salt and pepper.
- Stir the cooked vegetables into the egg mixture.
- Pour into the prepared baking dish and sprinkle cheese over the top if using.
- Bake for 30–40 minutes, or until the center is completely set and the top is golden.
- Rest for 8–10 minutes, then slice and garnish with fresh herbs.
Tip: Pre-cooking watery vegetables such as mushrooms and peppers helps the frittata stay firm rather than watery.
Nutrition Information
Estimated per serving, assuming 6 servings:
- Calories: ~220
- Protein: ~17 g
- Carbohydrates: ~7 g
- Fat: ~13 g
- Fiber: ~2 g
- Sugar: ~3 g
- Sodium: ~400 mg
Nutrition will vary depending on the cottage cheese, cheese and exact vegetable quantities.
Serving Suggestions
Serve warm with:
- Fresh tomato salad
- Avocado
- Whole-grain toast
- Greek yogurt
- Fresh green salad
- Fresh herbs and a drizzle of olive oil
Q&A
Q: Can I make this ahead of time?
Yes. Refrigerate the cooked frittata in an airtight container for up to 3–4 days.
Q: Can I freeze it?
Yes. Cut into individual portions, wrap well and freeze for up to 3 months.
Q: Can I use feta instead of cottage cheese?
Yes, but the texture will be slightly different and the recipe may be saltier.
Q: Can I add chicken?
Absolutely. Add about 1 cup cooked, chopped chicken for a higher-protein meal.
Q: How do I know when it’s done?
The center should look set rather than liquid and should not jiggle significantly when gently shaken.
Q: Is it good for breakfast?
Yes. It also works well for brunch, lunch or a light dinner. Similar vegetable frittatas are commonly served across these meals.
Q: Can I make individual portions?
Yes. Pour the mixture into greased muffin cups and bake until puffed and set for convenient grab-and-go portions.