Sun-Dried Tomato and Cottage Cheese Frittata Recipe

This easy, elevated cottage cheese frittata is nutrient-dense, satisfying, and full of flavor. Creamy cottage cheese blends with eggs, mozzarella, sun-dried tomatoes, spinach, shallots and small cubed potatoes for a delicious breakfast or brunch that’s high in protein and bright with savory notes.

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Why you’ll love this recipe

• Loaded with flavor. Sun-dried tomatoes, potatoes, spinach and cheese give the frittata a balanced savory profile with a pleasing mix of textures.
• Nutritious and satisfying. Cottage cheese and extra egg whites boost the protein while keeping calories and carbs moderate.
• One-skillet and easy. Everything comes together in a single oven-safe skillet, making it ideal for meal prep or a relaxed weekend brunch.

Key ingredients and variations

• Potatoes: Dice small so they cook quickly. Frozen diced potatoes work too. Small cubes mean you won’t need to pre-boil.
• Eggs and egg whites: The recipe uses whole eggs plus liquid egg whites for extra protein; swap the egg whites for two extra whole eggs if you prefer.
• Low‑fat cottage cheese: Choose a firmer, less watery cottage cheese (small curds) to avoid a runny texture.
• Sun‑dried tomatoes: Those packed in oil are softer and more flavorful—drain and pat them dry, then chop finely.
• Oil: Use oil from the tomato jar for extra flavor, or substitute avocado or olive oil.
• Shallot: Adds a mild onion note; regular onion works as a substitute.
• Cheese: Shredded mozzarella is mild and melty; gruyère or another favorite cheese can be used instead.
• Spinach: Fresh chopped spinach adds color, vitamins and texture.

How to make this cottage cheese frittata

• Preheat the oven to 375°F. Use an oven-safe skillet or plan to transfer the mixture to a baking dish before baking.

Drain sun-dried tomatoes and place them on paper towels to absorb excess oil, then chop finely.

Heat oil in a cast-iron or oven-safe skillet. Add small cubed potatoes, garlic powder and onion powder, reduce heat to medium and cook, stirring often, until the potatoes are tender and golden, about 10 minutes.

While the potatoes cook, whisk together the eggs, liquid egg whites (or extra eggs), cottage cheese, shredded mozzarella, salt and pepper in a medium bowl.

Once the potatoes are tender, add the finely diced shallot and cook 3–4 minutes until softened.

Add the chopped sun-dried tomatoes and chopped spinach to the skillet.

Stir everything to distribute the fillings evenly across the skillet.

Remove the skillet from heat and pour the egg-cottage cheese mixture evenly over the vegetables and potatoes. Carefully transfer the skillet to the oven and bake for 17–20 minutes, until the center is set and no longer wobbly.

Remove from the oven, let rest a few minutes so it firms up, slice and serve. Enjoy!

More recipes with cottage cheese

• Cottage Cheese Toast 4 Ways
• Tuna And Bean Salad With Corn and Avocado
• Creamy Mashed Potatoes with Whipped Cottage Cheese
• The Best Chocolate Chip Protein Pancakes

Tips

• Watch the potatoes. Aim for a golden crust without burning—stir often and lower heat if needed. Add a splash more oil if they start to stick.
• Use an oven-safe skillet. The frittata finishes in the oven. If you don’t have one, transfer the sautéed fillings to a baking dish before adding the eggs.
• Handle with care. Cast-iron handles get extremely hot—use an oven mitt.
• Season to taste. Adjust salt and pepper and add a pinch of cayenne or hot sauce if you like heat.
• Serve with toppings. Avocado, sour cream, fresh chives, microgreens or a simple green salad are great accompaniments.
• Let it rest. Allow the frittata to cool a few minutes before slicing so it sets up nicely.
• Storage. Refrigerate leftovers in an airtight container for up to 4 days; reheat slices in the microwave.

Frequently asked questions

Cottage Cheese Frittata with Sun-Dried Tomatoes

A simple, protein-packed frittata combining cottage cheese with eggs, mozzarella, sun‑dried tomatoes, spinach, shallot and potatoes for a satisfying breakfast or brunch.

5 from 1 vote

Print Recipe

Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Course Breakfast, Brunch

Cuisine American

Servings 6 slices

Calories 184.5 kcal

Equipment

• plate
• paper towels
• medium bowl
• whisk
• 10-inch cast iron skillet or oven-safe skillet or baking dish
• spatula or wooden spoon

Ingredients

• 1 tablespoon oil from the sun-dried tomato jar or avocado or olive oil
• 1 ½ cup cubed potatoes peeled, cubed small
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 shallot finely diced, about 2 tablespoons
• salt to taste
• black pepper to taste
• 3 tablespoons sun-dried tomatoes in oil, drained
• 6 eggs
• ⅓ cup liquid egg whites or 2 extra eggs
• ½ cup cottage cheese low-fat, small curds
• ½ cup shredded mozzarella cheese or gruyère
• 1 cup fresh spinach roughly chopped
• fresh chopped chives optional

Instructions

• Preheat the oven to 375°F.
• Drain sun-dried tomatoes and pat dry on paper towels, changing towels if needed. Chop finely.
  
• Heat the oil in a skillet over medium-high heat. Add cubed potatoes with garlic and onion powders, reduce heat to medium, and cook, stirring often, until tender and golden, about 10 minutes.
  
• While the potatoes cook, whisk eggs, egg whites, cottage cheese, mozzarella, salt and pepper in a medium bowl.
  
• When potatoes are tender, stir in the diced shallot and cook 3–4 minutes until softened.
  
• Add the chopped sun-dried tomatoes and chopped spinach, then stir to distribute evenly.
  
• Remove the skillet from heat and pour the egg-cottage cheese mixture over the fillings. Carefully transfer to the oven and bake 17–20 minutes, until set and no longer wobbly in the center.
  
• Remove from oven, let rest a few minutes, slice and serve with optional toppings like avocado, sour cream or hot sauce.
  

Notes

• Choose cottage cheese that isn’t overly watery; a runny cheese can make the frittata loose in texture. If needed, bake a few extra minutes until set.

*Nutrition values are approximate and will vary based on exact ingredients and portion sizes.*

Nutrition

Serving: 1slice
|
Calories: 184.5kcal
|
Carbohydrates: 12.9g
|
Protein: 13.5g

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About Priscilla Lawrence

Hi, I’m Priscilla Lawrence. I create approachable, nutrient-rich recipes that are flavorful and easy to make. I’m a recipe developer and former nutritionist based in California.

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