Garden Frittata with Cottage Cheese
This simple garden frittata with cottage cheese is a high-protein, one-pan breakfast, lunch, or easy dinner that takes just a few minutes of hands-on prep. Made with 8 eggs, cottage cheese and 2 cups seasonal greens, it is an easy base recipe you can make all year round with whatever is growing in the garden.
The beauty of this frittata is that the base stays the same while the greens change with the seasons.
Everything goes into one ovenproof pan, and the oven does the finishing, making this a genuinely hands-off meal. Serve it warm or at room temperature with a simple salad such as my Insalata Mista and Turkish bread.
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Garden Frittata with Cottage Cheese
Ingredients
- 3 green onions
- 6 spinach leaves large
- 1/3 cup wild garlic (ramps) or 1 clove of fresh garlic
- 1/4 cup fresh parsley more as garnish
- 8 eggs medium-sized
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp olive oil
- 1/3 cup cottage cheese
Instructions
- Preheat the oven to 375F (180C).
- Finely chop the wild garlic, green onions, and parsley. Roughly chop the spinach leaves, removing any hard stalks.1/3 cup wild garlic (ramps), 3 green onions, 6 spinach leaves
- Crack the eggs into a large bowl. Add salt and pepper and whisk until just combined. Stir in the chopped parsley.8 eggs, 1 tsp salt, 1/2 tsp ground black pepper, 1/4 cup fresh parsley
- Heat the olive oil in an ovenproof frying pan such as a cast iron skillet over medium-low heat. Add the remaining greens and sauté them while stirring for 2-3 minutes until the leaves start to wilt.1 tbsp olive oil
- Pour in the egg mixture and gently cook for 3–4 minutes, allowing the edges to begin setting. Add teaspoon-size dollops of cottage cheese evenly to the frittata.1/3 cup cottage cheese
- Transfer the pan to the preheated oven and bake for around 15 minutes or until the frittata is just set in the centre and lightly golden on top.
- Leave to rest for 5 minutes before slicing. Serve warm or at room temperature, ideally outside with a simple salad and freshly baked bread.
Notes
Nutrition
Ingredients and substitutions
- Eggs: Eight medium-size eggs form the base of the frittata. For the best result, use fresh free-range eggs.
- Cottage cheese: Adds protein and keeps the frittata soft and creamy. Full-fat or low-fat cottage cheese both work.
- Seasonal greens: Use around 2 cups of loosely packed greens. Wild garlic, spinach, chives, rocket, kale, chard and fresh herbs all work well. See the seasonal guide below for ideas.
- Green onions: Add a mild onion flavour. Substitute with finely sliced chives, shallots or a small finely diced onion.
- Parsley: Adds freshness. Swap for whatever soft herbs you have, such as dill, basil, coriander or chervil.
- Olive oil: Used to grease the pan and adds a little richness. Butter also works well.
- Salt and black pepper: Simple seasoning that lets the eggs and fresh greens shine. You can add some red chili flakes.
Seasonal greens
The beauty of this recipe is that the greens can change with the season. Use whatever is young, tender and abundant in the garden. You’ll need about 2 cups of loosely packed greens for 8 eggs:
Spring
Wild garlic, spinach, spring onions, parsley, chives, rocket, young kale and tender chard.
Summer
Basil, parsley, chives, rocket, silverbeet, young kale, zucchini flowers and tender zucchini.
Autumn
Silverbeet, kale, parsley, chives, rocket, young beetroot leaves and tender fennel fronds.
Winter
Silverbeet, kale, spinach, parsley, chives, mustard greens and other hardy winter herbs.