Zucchini Frittata with Feta & Cottage Cheese

Even though I’m using summer flavors in this video, I urge you to just take the basic technique of making the frittata and then add whatever veggies and herbs you have on hand. By doing this you can make this recipe idea work no matter what time of year it is.

For example, to capture some real fall flavors you could try butternut squash and sage, or sweet potato and rosemary.  Actually, you could even try zucchini with some thyme and carrots if you wanted to keep with the squash theme.

Whatever flavor combo you choose, frittatas are a great make-ahead-meal because they work well hot, cold, and at room temperature, so you can always make one and leave it in the fridge for a quick breakfast, lunch, or dinner (so flexible is the frittata, no?).

Print Recipe Pin Recipe

5 from 6 votes

Zucchini Frittata with Feta & Cottage Cheese

Course: BREAKFAST, DIET, DINNER, eggs, KITCHEN BASICS, LUNCH, meal prep

Cuisine: American, gluten free, low carb + keto, nut free, vegetarian

Author: Dani Spies

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Servings: 6 servings

Calories: 107kcal

Ingredients

• 3 cups zucchini, cut quarter moons
• 1 cup grape tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 2 tbsp fresh mint, chopped
• 4 eggs
• 1/2 cup egg whites
• 1/2 cup low fat cottage cheese
• 1/2 tablespoon butter or olive oil
• 1/4 teaspoon sea salt
• 1/8th teaspoon black pepper

Instructions

• Preheat oven to 350 F.
• In medium bowl, whisk together eggs and eeg whites. Gently stir in cottage cheese and set aside.
• Heat butter or olive oil in a 10-inch, non-stick skillet over medium heat. Add zucchini and a pinch of salt and cook for 4 minutes to ttkae the raw edge off of the zucchini.
• Stir in tomatoes and season again with salt and pepper. Toss everything together and shut off the heat.
• Sprinkle feta cheese and fresh mint over top of thevegetables.
• Pour the egg and cottage cheese mixture over your sauteed veggies. Use a fork to gently pull some of the veggies toward the top of the pan before placing the pan into the oven.
• Cook for 20 minutes or until the eggs are set. Cool and Enjoy!

Nutrition

Serving: 1slice | Calories: 107kcal | Carbohydrates: 4g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 334mg | Potassium: 325mg | Fiber: 1g | Sugar: 3g | Vitamin A: 624IU | Vitamin C: 15mg | Calcium: 77mg | Iron: 1mg