Cottage Cheese Frittata
Cottage Cheese Frittata is a breakfast recipe ready in 35 min. It makes 4 servings, each 220 kcal with 19 g protein. Beginner level, 9 ingredients.
Adapted from a home cook's recipe and measured by Cookpath.
- 35 mintotal
- Beginnerlevel
- 220kcal a serving
- 19 gprotein
What is Cottage Cheese Frittata
A frittata of eggs, milk, cottage cheese, shallot, cherry tomatoes and basil, started on the hob and finished in the oven.
- Breakfast · Eggs
- Eggs
- Sautéing & stir-fry
- Needs oven
How to make Cottage Cheese Frittata
Step by step with timers, in your shopping list in one tap.
Meal prep and storage
Keeps 3 to 4 days in the fridge.
See this week’s meal prep plan on the blog, or plan your own week in the app.
Cottage Cheese Frittata substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Eggs1 option
- Flax egg or aquafaba (baking only) per egg (flax: 1 tbsp + 3 tbsp water; aquafaba 3 tbsp)
Not in shakshuka, omelette, Caesar.
Milk3 options
- Unsweetened soy drink 1:1
Thickens less than dairy.
Still contains soy.
- Gluten-free oat drink 1:1
Must be labelled gluten-free.
- Unsweetened almond drink 1:1
Thin; tree nut.
Still contains tree nuts.
Shallot2 options
- White onion, finely diced 1:1 by volume (use slightly less)
Stronger; still allium.
- Leek or chives 1:1 by volume
Still allium.
Cottage cheese1 option
- Homemade vegan cottage cheese: crumbled firm tofu mixed with plant yogurt, lemon juice and salt 1:1 by weight
No real curds when baked; use the plant yogurt unsweetened.
Still contains soy.
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