Uploaded September 2025 | Updated September 2026, 2 weeks ago
Healthy Breakfast Idea! This Cottage Cheese Frittata is loaded with veggies (think zucchini, tomatoes, and feta cheese), light, fluffy, and packed with protein. Made with eggs, egg whites, and cottage cheese, it’s an easy one-pan recipe that’s perfect for a healthy breakfast, quick lunch, or simple meal prep.
📚 Order my Clean & Delicious Cookbook: amzn.to/3oxfBMS
🖨️ Print the recipe here: cleananddelicious.com/crustless-cottage-cheese-frittata
👉🏻 Sign up for my emails (& never miss a recipe!): https://cleananddelicious.ck.page/weeklynewsletter
💛 Let's Connect:
Website: cleananddelicious.com
Instagram: instagram.com/clean_and_delicious
Facebook: facebook.com/CleanAndDeliciousWithDaniSpies
Pinterest: pinterest.com/danispies
Twitter: twitter.com/DaniSpies
🍲 Favorite Foods & Kitchen Tools:
My Kitchen Knife: amzn.to/45YV05Q
Favorite Sea Salt: amzn.to/3Qr6Mzt
Glass Measuring Cups: amzn.to/4n4zYcH
12-Inch Nonstick Skillet: greenpan.us
3-Cup Glass Storage Containers: amzn.to/3JWLeJS
TIMESTAMPS
0:00 Intro
0:48 Ingredients
1:06 Getting started
1:19 Pre-seperated egg whites
2:32 Prepping the vegetables
3:22 Making the Frittata
5:28 Enjoying the Frittata
6:10 Storing the Frittata
6:28 Outro
COTTAGE CHEESE FRITTATA with Zucchini Recipe
4 eggs
1/2 cup egg whites
1/2 cup low-fat cottage cheese
1/2 tablespoon butter or olive oil
3 cups zucchini, cut into quarter moons
1 cup grape tomatoes, halved
1/4 cup feta cheese, crumbled
2 tablespoons fresh mint, chopped
1/4 teaspoon sea salt
1/8 teaspoon black pepper
Preheat oven to 350ºF. In a medium bowl, whisk together eggs and egg whites. Gently stir in cottage cheese and set aside.
Heat butter or olive oil in a 10-inch, non-stick skillet over medium heat. Add zucchini and a pinch of salt, and cook for 4 minutes to take the raw edge off the zucchini.
Stir in tomatoes and season again with salt and pepper. Toss everything together and turn off the heat.
Sprinkle feta cheese and fresh mint over the top of the vegetables.
Pour the egg and cottage cheese mixture over your sautéed veggies. Use a fork to gently pull some of the veggies toward the top of the pan before placing the pan into the oven.
Cook for 20 minutes or until the eggs are set. Cool and enjoy!
NOTES
Storing leftovers: Let the frittata cool to room temperature, then cover tightly with foil or plastic wrap, or store slices in an airtight container. It will keep for 3–4 days in the fridge.
Reheating: Warm in the microwave in short bursts or reheat in the oven at 350°F until heated through.
If preferred, you can swap the egg whites for whole eggs. In this case, you would need to use six eggs in total.
Nutrition (makes 4 servings)
Serving: 1slice | Calories: 161 | Carbohydrates: 6g | Protein: 15g | Fat: 8g Fiber: 2g | Sugar: 4g
#cottagecheesefrittata #healtybreakfastrecipe #lowcarbbreakfast #frittatarecipe
Healthy Breakfast Idea! This Cottage Cheese Frittata is loaded with veggies (think zucchini, tomatoes, and feta cheese), light, fluffy, and packed with protein. Made with eggs, egg whites, and cottage cheese, it’s an easy one-pan recipe that’s perfect for a healthy breakfast, quick lunch, or simple meal prep.
📚 Order my Clean & Delicious Cookbook: amzn.to/3oxfBMS
🖨️ Print the recipe here: cleananddelicious.com/crustless-cottage-cheese-frittata
👉🏻 Sign up for my emails (& never miss a recipe!): https://cleananddelicious.ck.page/weeklynewsletter
💛 Let's Connect:
Website: cleananddelicious.com
Instagram: instagram.com/clean_and_delicious
Facebook: facebook.com/CleanAndDeliciousWithDaniSpies
Pinterest: pinterest.com/danispies
Twitter: twitter.com/DaniSpies
🍲 Favorite Foods & Kitchen Tools:
My Kitchen Knife: amzn.to/45YV05Q
Favorite Sea Salt: amzn.to/3Qr6Mzt
Glass Measuring Cups: amzn.to/4n4zYcH
12-Inch Nonstick Skillet: greenpan.us
3-Cup Glass Storage Containers: amzn.to/3JWLeJS
TIMESTAMPS
0:00 Intro
0:48 Ingredients
1:06 Getting started
1:19 Pre-seperated egg whites
2:32 Prepping the vegetables
3:22 Making the Frittata
5:28 Enjoying the Frittata
6:10 Storing the Frittata
6:28 Outro
COTTAGE CHEESE FRITTATA with Zucchini Recipe
4 eggs
1/2 cup egg whites
1/2 cup low-fat cottage cheese
1/2 tablespoon butter or olive oil
3 cups zucchini, cut into quarter moons
1 cup grape tomatoes, halved
1/4 cup feta cheese, crumbled
2 tablespoons fresh mint, chopped
1/4 teaspoon sea salt
1/8 teaspoon black pepper
Preheat oven to 350ºF. In a medium bowl, whisk together eggs and egg whites. Gently stir in cottage cheese and set aside.
Heat butter or olive oil in a 10-inch, non-stick skillet over medium heat. Add zucchini and a pinch of salt, and cook for 4 minutes to take the raw edge off the zucchini.
Stir in tomatoes and season again with salt and pepper. Toss everything together and turn off the heat.
Sprinkle feta cheese and fresh mint over the top of the vegetables.
Pour the egg and cottage cheese mixture over your sautéed veggies. Use a fork to gently pull some of the veggies toward the top of the pan before placing the pan into the oven.
Cook for 20 minutes or until the eggs are set. Cool and enjoy!
NOTES
Storing leftovers: Let the frittata cool to room temperature, then cover tightly with foil or plastic wrap, or store slices in an airtight container. It will keep for 3–4 days in the fridge.
Reheating: Warm in the microwave in short bursts or reheat in the oven at 350°F until heated through.
If preferred, you can swap the egg whites for whole eggs. In this case, you would need to use six eggs in total.
Nutrition (makes 4 servings)
Serving: 1slice | Calories: 161 | Carbohydrates: 6g | Protein: 15g | Fat: 8g Fiber: 2g | Sugar: 4g
#cottagecheesefrittata #healtybreakfastrecipe #lowcarbbreakfast #frittatarecipe
