Frosty Morning High Protein

There's something about a frittata on a gray morning that feels like an act of self-care. I discovered this particular version while rushing through a winter kitchen, realizing I had eggs, cottage cheese, and a handful of vegetables—and exactly twenty minutes before heading out. The result was so satisfying, so perfectly balanced between creamy and hearty, that it became my go-to whenever the weather turned cold and I needed something that actually fueled my day instead of just filling my stomach.

I made this for my sister one snowy Sunday, and she ate two slices before asking for the recipe. She still texts me photos of her versions with different vegetables, which is the highest compliment I know in our family.

Ingredients

• 8 large eggs: The foundation of everything—make sure they're at room temperature if you can, because cold eggs and warm vegetables don't mix as smoothly.
• 150 g cottage cheese (low-fat): This is the secret to keeping the frittata creamy without relying on heavy cream, and it dissolves right into the egg mixture.
• 100 g cooked chicken breast, diced: Optional, but it transforms this from breakfast into a proper meal that keeps you satisfied until lunch.
• 30 g grated Parmesan cheese: Adds a subtle sharpness that brightens everything without overwhelming the vegetables.
• 1 small red bell pepper, diced: Sweet and tender once it softens, it gives the frittata nice color and a gentle crunch.
• 100 g baby spinach, roughly chopped: Wilts down to almost nothing, so don't hesitate to pile it in generously.
• 1 small red onion, finely diced: Use red instead of yellow if you can—it stays softer and has a sweeter undertone.
• 100 g cherry tomatoes, halved: They burst slightly during cooking and release their juices into the egg, which is where all the flavor comes from.
• 1 tbsp fresh chives, finely chopped: Add these at the last moment before mixing, so they stay bright and punchy.
• 1 tsp dried oregano: A quiet herb that ties everything together without announcing itself.
• ½ tsp black pepper and ¼ tsp sea salt: Taste the egg mixture before it hits the pan—this is your moment to adjust seasoning.
• 1 tbsp olive oil: Just enough to keep the vegetables from sticking without making the frittata greasy.

Instructions

Heat your oven and prime your skillet:

Set the oven to 180°C (350°F) and let it come to temperature while you prep your vegetables. This isn't a step you can rush—you need that oven ready.

Soften the aromatics:

Heat the olive oil in your ovenproof skillet over medium heat, then add the red onion and bell pepper. You're looking for them to turn soft and glossy, which takes about 3–4 minutes of gentle stirring. The kitchen should smell sweet and warm by now.

Wilt the spinach:

Add the spinach and cook for another minute or two, just until it loses its raw look. Stir in the cherry tomatoes and let them warm through for a moment.

Combine your egg base:

In a separate bowl, whisk the eggs with the cottage cheese, Parmesan, chives, oregano, pepper, and salt until it's smooth and looks lighter than plain eggs. This is the texture you're aiming for.

Bring it together:

Scatter the diced chicken (if using) over the vegetables in the skillet, then pour the egg mixture evenly over everything. Let it cook undisturbed on the stovetop over low heat for 3–4 minutes—you'll see the edges set first, which is your cue that the bottom isn't burning.

Transfer to the oven:

Slide the whole skillet into the oven and bake for 15–18 minutes, until the center barely jiggles when you give the pan a gentle shake and the top has a light golden bloom.

Rest and serve:

Let it cool for 5 minutes before slicing—this gives the structure time to firm up and makes plating much easier.

Save

This frittata stopped being just breakfast for me the day I realized I could eat it cold straight from the fridge at three in the afternoon, standing over the kitchen counter in my work clothes. It became the thing I made on Sunday and picked at all week, a small constant of nourishment and ease.

Why Cottage Cheese Changes Everything

Most frittatas rely on cream or milk to stay tender, but cottage cheese does something different—it adds protein and creaminess without diluting the egg flavor or making things grainy. The tiny curds dissolve into the mixture, creating this incredibly silky texture that feels indulgent but keeps you satisfied. I started using it partly out of laziness (I usually have it on hand) and stayed with it because the results are genuinely better.

Customizing Without Losing the Plot

The skeleton of this frittata is flexible enough that you can swap vegetables based on what's in your kitchen or what the market had that day. In summer I use zucchini and fresh basil; in autumn I add mushrooms and thyme. The only rule I've learned is not to get too fancy—too many competing flavors muddle the whole thing. Keep it to three or four vegetables max, and let them support the eggs rather than overshadow them.

Serving Suggestions and Storage

Serve this warm with a small salad or whole grain toast, or eat it cold straight from the fridge if you're in a hurry. It keeps beautifully for three or four days wrapped tightly in the fridge, and reheats gently in a low oven without drying out.

• A squeeze of fresh lemon juice over a slice brings out flavors you didn't know were hiding.
• Pair it with herbal tea on quiet mornings, or orange juice if you want something bright and energizing.
• If you made it with chicken, it's a complete meal on its own—no sides needed.

Save

This frittata exists in that perfect middle ground where it's fancy enough to serve to someone you want to impress, but simple enough to make on a random Tuesday when you're tired and hungry. That's the whole point, really.

Recipe FAQs

→ How can I make this dish vegetarian?

Simply omit the chicken and add extra vegetables like zucchini or mushrooms to maintain fullness and flavor.

→ What cheese alternatives can I use?

Feta or goat cheese are great substitutes for Parmesan, adding different flavor notes while keeping it creamy.

→ Can I prepare this frittata ahead of time?

Yes, you can prepare the mixture in advance and bake it later, or enjoy leftovers warmed gently in the oven or microwave.

→ What side dishes complement this dish well?

Serve with mixed greens or whole grain toast, and pair nicely with freshly squeezed orange juice or herbal tea.

→ Is this suitable for a gluten-free diet?

Yes, all ingredients are naturally gluten-free. Ensure cheese is verified gluten-free if sensitive.