Easy Frittata: 1-Pan Protein Power

Okay, let me tell you about this frittata. If you’re anything like me when I first started cooking – totally overwhelmed and just looking for something *easy* and *good* – then this is your recipe. For years, the kitchen felt like another chore, but discovering simple, delicious things like this frittata changed everything. It’s a complete game-changer for meal prep! We’re talking a super high-protein, one-pan wonder packed with veggies, and the best part? It uses some neat no-chop shortcuts so you’re not spending precious time chopping. Plus, a little cottage cheese magic makes it extra creamy and boosts that protein even more. Seriously, this oven-baked frittata is pure cooking joy in every bite, and it’s become a regular in my own weekly rotation.

Gather Your Ingredients for This Easy Frittata Recipe

Alright, let’s get our ingredients ready for this incredibly simple yet delicious vegetable frittata. You’ll need:

• 1 tablespoon olive oil (just enough to get things going in the pan)
• 1 cup chopped mixed vegetables – I love using bell peppers, onions, and a handful of spinach, but honestly, whatever you have works great!
• 6 large eggs (the heart of our frittata!)
• 1/2 cup cottage cheese (either full-fat or low-fat is fine, it just makes it super creamy and adds that protein punch!)
• 1/4 cup milk (any kind will do)
• Salt and pepper to taste (don’t be shy!)
• And if you’re feeling fancy, about 1/4 cup of your favorite shredded cheese.

How to Prepare Your High Protein Frittata

Alright, let’s get this frittata from the pan into your life! It’s honestly so straightforward, you’ll wonder why you didn’t make it sooner. We’re basically building layers of flavor and goodness, and then letting the oven do its magic. Just follow these simple steps and you’ll have a delicious, high-protein meal ready in no time.

Prepping the Frittata Base

First things first, let’s get that oven nice and hot. Preheat it to 375°F (190°C). This is super important because a hot oven means your frittata cooks evenly. Now, grab an oven-safe skillet – a cast iron one is perfect for this! Pour in that olive oil and let it heat up over medium heat on the stovetop. Just give it a minute to get warm.

Adding the Vegetables

Toss in your chopped veggies. Remember those no-chop shortcuts we talked about? This is where they shine! If you’re using pre-cut veggies or frozen chopped ones, just add them right into the warm skillet. Stir them around for about 5-7 minutes until they’re nice and softened. You don’t want them crunchy; we want them tender so they bake beautifully into the frittata.

Creating the Egg Mixture

While the veggies are doing their thing, let’s whip up the egg mixture. In a separate bowl, crack your eggs, then add the cottage cheese, milk, salt, and pepper. Give it all a good whisk until it’s nice and smooth. The cottage cheese is our secret weapon here – it makes the frittata wonderfully creamy and packed with protein. Don’t worry, you won’t really taste it, it just makes everything better!

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Baking Your Oven Baked Frittata

Okay, time to bring it all together! Pour that glorious egg mixture right over the softened veggies in your skillet. If you decided to add cheese, sprinkle it evenly over the top now. Then, carefully transfer the whole skillet into your preheated oven. Bake it for about 20-25 minutes. You’ll know it’s ready when the center is set and the top is just starting to turn a lovely golden brown. Let it cool for a few minutes before slicing – it makes it much easier to cut and serve!

Why You’ll Love This Vegetable Frittata

It’s a total weeknight hero: super quick to whip up, perfect for those busy evenings. Packed with protein, thanks to the cottage cheese boost, keeping you full and satisfied. Uses those handy no-chop veggies for a truly effortless meal prep experience. The cast iron skillet gives it that perfect crust and even bake every single time. Seriously delicious and versatile – great for breakfast, lunch, or a light dinner!

Tips for the Perfect Cast Iron Frittata

Working with a cast iron skillet for your frittata is a game-changer! It heats so evenly, giving you that beautiful, crusty bottom and sides. To make sure nothing sticks, give your skillet a good season and preheat it properly before adding the oil. If you’re worried about sticking, a little extra cooking spray or a thin layer of my homemade “cake goop” (equal parts oil, shortening, and flour) before the olive oil works wonders. A properly heated skillet is your best friend here!

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Variations for Your Meal Prep Eggs

Now, the beauty of this frittata is that it’s a total blank canvas! You can totally switch things up depending on what you have in the fridge or what you’re craving. Try adding some crumbled feta or goat cheese with the veggies, or maybe some fresh herbs like chives or parsley right into the egg mixture. Some folks love adding a little pinch of red pepper flakes for a kick! For different veggies, roasted sweet potatoes or broccoli florets are amazing in here, too. It’s all about making it your own!

Serving and Storing Your Cottage Cheese Frittata

This frittata is so versatile! I love it for a quick, hearty breakfast, but it’s also fantastic for a light brunch with a side salad or even a simple weeknight dinner. For meal prep, this is an absolute lifesaver. Just let it cool completely, then store it in an airtight container in the fridge for up to 3-4 days. When you’re ready for a slice, just pop it in the microwave for about 30-60 seconds, or warm it up gently in a low oven for a few minutes. It tastes just as good the second (or third!) time around!

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Frequently Asked Questions About This Frittata

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Nutritional Information for Your Easy Frittata

Just a friendly heads-up that the nutritional info for this frittata is an estimate, okay? It can totally vary depending on the exact brands of ingredients you use and any little tweaks you make!

Share Your Frittata Creations!

Have you made this easy cottage cheese frittata yet? I’d absolutely love to hear what you think! Drop a comment below, tell me about any yummy variations you tried, or rate it from your own kitchen. Your feedback makes my day!

Your feedback makes my day!

Easy Cottage Cheese Frittata

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A high-protein, one-pan frittata packed with vegetables. This recipe offers no-chop shortcuts and a cottage cheese boost for extra creaminess and protein, perfect for meal prepping.

• Author: purejoyalex
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings 1x
• Category: Breakfast/Brunch
• Method: Oven Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 tablespoon olive oil
• 1 cup chopped mixed vegetables (e.g., bell peppers, onions, spinach)
• 6 large eggs
• 1/2 cup cottage cheese
• 1/4 cup milk
• Salt and pepper to taste
• Optional: 1/4 cup shredded cheese

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat.
3. Add chopped vegetables and cook until softened, about 5-7 minutes.
4. In a bowl, whisk together eggs, cottage cheese, milk, salt, and pepper.
5. Pour the egg mixture over the vegetables in the skillet.
6. If using, sprinkle shredded cheese over the top.
7. Transfer the skillet to the preheated oven.
8. Bake for 20-25 minutes, or until the frittata is set and lightly golden.
9. Let it cool slightly before slicing and serving.

Notes

• For a no-chop shortcut, use pre-cut vegetables or frozen chopped vegetables.
• Cottage cheese adds creaminess and a protein boost.
• This frittata reheats well for meal prep. Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.

Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 4g
• Sodium: 350mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 2g
• Protein: 15g
• Cholesterol: 180mg