Cottage Cheese Frittata & Protein-Packed Cottage Cheese Muffins
Bite into balance.
Ingredients:
- 6 large eggs
- 1 cup smooth cottage cheese
- 1 cup chopped spinach fresh or frozen, thawed and drained
- 1/4 cup sun-dried tomatoes chopped
- 1/2 cup shredded cheddar or feta
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp olive oil for greasing skillet
How To Make Cottage Cheese Frittata
- Preheat the oven to 180°C. Place an oven-safe skillet inside to preheat as well.
- Add eggs, cottage cheese, salt, pepper, and garlic powder to a blender. Blend until smooth.
- Stir in chopped spinach, sun-dried tomatoes, and cheese.
- Grease a hot skillet with olive oil and pour the mixture in.
- Bake for 22–28 minutes or until the centre is just set and the top is golden.
- Let it cool for 5–10 minutes before slicing. Serve warm or store for meal prep.
Ingredients:
- 1 cup medium fat cottage cheese
- 2 large eggs
- 1 banana or 1/4 cup maple syrup
- 1 cup oat flour or all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon or pumpkin spice
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 1/3 cup blueberries, pumpkin puree, or mini chocolate chips
How To Make Protein-Packed Cottage Cheese Muffins
- Preheat the oven to 350°F (175°C) and grease or line a 12-cup muffin tin.
- In a bowl or blender, mix cottage cheese, eggs, banana/maple, and vanilla until smooth.
- Add in flour, baking powder, baking soda, cinnamon, and salt. Stir or blend just until combined.
- Fold in any mix-ins like blueberries, pumpkin, or chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake for 18–22 minutes or until golden and a toothpick comes out clean.
- Let cool for 10 minutes before removing. Store in an airtight container or freeze.