Cottage Cheese Frittata
, Published Mar 24, 2025
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This Cottage Cheese Frittata with kale is low in calories, high in protein and full of flavor! Perfect for a healthy lunch or breakfast.
You will also love my Crustless Quiche
Cottage cheese is having a moment, and it’s currently ALWAYS in my fridge for a quick snack, so I thought I would update this 2016 cottage cheese frittata recipe.
I created it way back when I was on the Slimming World plan and it has remained a firm favorite ever since. It is packed with flavor, loaded with protein and sure to keep you full for hours.
A lot of frittata recipes are loaded with cheese making them high in calories and fat… this one uses cottage cheese which is low in fat but high in protein.
It is delicious hot or cold and comes in at under 200 calories per generous slice. If you aren’t concerned by calories, then a little grated Parmesan or crumbled feta cheese would up the yumminess factor.
This healthy recipe is perfect for those on Slimming World as it is totally syn-free. You can store any leftovers in the fridge for up to three days to take to work for a slimming lunch.
Cottage Cheese Frittata Ingredients
I used my T-fal Ingenio frying pan which is perfect for this recipe as the handle comes off for safe oven cooking (I love these pans so much). You can also use a cast iron skillet.
- Cottage cheese is the MVP of this recipe. Cottage cheese is a fresh cheese with a mild, slightly tangy taste and creamy texture. A small serving of full-fat cottage cheese contains over 11 grams of protein and 4.3 grams of fat.
- Smoked salmon – a little goes a long way to add flavor to this recipe. You can replace with fresh cooked flaked salmon if preferred.
- Veggies such as leeks, spring onions, spinach or kale and fresh herbs round off this recipe.
- Large eggs bind everything together.
How to make Cottage Cheese Frittata
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
- Mist a 23cm (9inch) non-stick frying pan with cooking spray. Cook the leeks, spring onions and garlic over medium-low heat for 5 minutes. Stir in the spinach, dill and parsley and cook for a further 5 minutes, or until softened. Transfer to a bowl and set aside.
- Beat the eggs and ⅔ of the cottage cheese in a large bowl. Add the onion granules and season generously with salt and pepper. Mix together.
- Clean the frying pan and mist with oil. Scatter about half of the leek / spinach mixture on the pan and then add a few strips of smoked salmon. Spoon some of the beaten egg over the top and shake the pan so the egg covers all the ingredients.
- Start cooking the frittata over low heat and then layer the remaining vegetables and salmon and eggs over the top. Top with spoonfuls of the reserved cottage cheese, season and scatter with dill.
- Cook for 8-10 minutes or until the frittata is almost set with a wobble in the middle.Place under the broiler (grill) and cook for 6-7 minutes or until the frittata is set and golden brown. Cool slightly before slicing and serving.
More cottage cheese recipe ideas
Bread, Muffins, Donuts and Pastries
Cottage Cheese Bread
Pancakes
Cottage Cheese Pancakes
Bread, Muffins, Donuts and Pastries
Cottage Cheese Bagels (Air Fryer or Oven!)
Have you made my Cottage Cheese Frittata recipe? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!
Cottage cheese, kale and smoked salmon frittata
Equipment
Ingredients
- cooking spray or olive oil to cook
- 2 leeks finely chopped
- 5 spring onions finely sliced
- 2 cloves garlic minced
- 2 cups (60g) baby spinach or kale, stems removed, finely chopped
- 1 small bunch fresh dill finely chopped (reserve some leaves to garnish)
- 2 tbsp fresh flat leaf parsley finely chopped
- 6 large eggs
- 7 ox (200g) cottage cheese 4% or fat-free
- 1 tsp onion granules optional
- 3 ½ oz (100g) smoked salmon
- salt and freshly ground pepper
Instructions
- Mist a 23cm (9inch) non-stick frying pan with cooking spray. Cook the leeks, spring onions and garlic over medium-low heat for 5 minutes.2 leeks, 5 spring onions , 2 cloves garlic , cooking spray or olive oil to cook
- Stir in the spinach, dill and parsley and cook for a further 5 minutes, or until softened. Transfer to a bowl and set aside.1 small bunch fresh dill, 2 tbsp fresh flat leaf parsley, 2 cups (60g) baby spinach
- Beat the eggs and ⅔ of the cottage cheese in a large bowl. Add the onion granules and season generously with salt and pepper. Mix together.6 large eggs, 7 ox (200g) cottage cheese, 1 tsp onion granules, salt and freshly ground pepper
- Clean the frying pan and mist with oil. Scatter about half of the leek / spinach mixture on the pan and then add a few strips of smoked salmon.3 ½ oz (100g) smoked salmon
- Spoon some of the beaten egg over the top and shake the pan so the egg covers all the ingredients.
- Start cooking the frittata over low heat and then layer the remaining vegetables and salmon over the top.
- Add the rest of the egg and top with spoonfuls of the reserved cottage cheese. Season with pepper and scatter with some dill fronds. Cook for 8-10 minutes or until the frittata is almost set with a wobble in the middle.
- Place under a medium-hot broiler (grill) and cook for 6-7 minutes or until the frittata is set and golden brown.
Notes
- Add some crumbled feta cheese or a little grated Parmesan if you like
- You can replace the smoked salmon with flaked cooked salmon which is not as salty.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Made with baby spinach instead of kale. Smoked my own salmon. Added feta crumbles on top. This dish is amazing!🤤
OMG this looks heavenly. I cant wait to try this one!
This looks really delicious! Is there a way to bake in the oven rather than on the stove top? Would like to bake in a pie pan if possible.
Well done on the weight loss! I am majorly trying to cut down too! This looks pretty tasty, I normally only make spanish omelette – I need to try more fritattas.