Elevate your brunch game with this protein-packed Roasted Red Pepper & Herb Cottage Cheese Frittata, topped with a creamy Herb Whipped Cottage Cheese. A fresh, flavorful creation by Lizzy Mathis. Made with Knudsen Dairy Cottage Cheese, this wholesome dish blends vibrant roasted red peppers, fresh herbs, and fluffy eggs for a light yet satisfying bite. The whipped cottage cheese topping adds a rich, tangy finish that’s perfect for spring and summer gatherings. Whether you’re looking for a healthy breakfast idea, an easy vegetarian lunch, or a high-protein meal prep recipe, this frittata delivers nutrition and flavor in every slice, powered by the trusted quality of Knudsen Dairy.
Roasted Red Pepper & Herb Cottage Cheese Frittata with Herb Whipped Cottage Cheese Topping
Ingredients
Frittata Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1/4 cup diced red onion
- 1/2 cup sliced mushrooms
- 1/2 cup chopped roasted red pepper
- 1 cup packed spinach leaves
- 2 garlic cloves minced
- Kosher salt and black pepper to taste
- 10 large eggs
- 3/4 cup cottage cheese
- 1 cup freshly grated cheddar cheese
- 2 tablespoons freshly chopped fresh basil
- Freshly chopped chives for garnish
- Optional: add a whipped cottage cheese and herb topping as a final touch to the frittata.
Whipped Herb Cottage Cheese Ingredients:
- 2 cups cottage cheese
- 6 large basil leaves
- 1/2 tablespoon fresh mint leaves
- 1 small garlic clove sliced
- 1 tablespoon freshly squeezed lemon juice
- Freshly ground black pepper
- Salt to taste
- Splash of milk or sour cream if necessary
Instructions
- For the herb whipped cottage cheese topping, add cottage cheese, basil, mint, garlic, lemon juice, garlic and salt & black pepper to a high-powered blender.
- Blend on high for 30 seconds to 1 minute, make sure to use a blender tamper or a spatula to scrape down the sides and get things moving as necessary, and blend again until silky smooth. Add a splash of milk or sour cream if needed to desired consistency, smooth and thick.
- Scoop into bowl and set aside until ready to use.
- For the frittata, preheat the oven to 375 degrees.
- In a 10-inch oven cast iron or oven safe skillet, use 1 tablespoon of butter to coat sides and bottom of pan. Then heat the oil over medium-high heat.
- Add the onions, mushrooms, and red pepper. Cook until veggies are tender, about 4 minutes, stirring occasionally.
- Add the spinach and garlic and cook for 1 minute or until spinach is wilted.
- Season with salt and pepper and turn off the heat.
- In a large bowl, whisk together the eggs, cottage cheese, 1/2 cup of the cheddar cheese, and a little salt and pepper.
- Pour the egg mixture over the cooked veggies in the skillet. Top with the basil and remaining cheddar cheese.
- Turn the heat to medium and cook for 1 minute to let the bottom set.
- Place the skillet in the oven and cook until the frittata is set, about 12 to 15 minutes. Be careful not to over-bake or the frittata can become rubbery. You want to cook frittata until the eggs are just set & they don’t wiggle anymore.
- Remove from the oven and garnish with freshly chopped chives. Cut the frittata into wedges and serve warm with the herb cottage cheese topping.
- Enjoy!
