High-Protein Ham & Cottage Cheese Frittata with Spinach

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Blended cottage cheese is the star of this cottage cheese frittata, adding an ultra-creamy texture and major protein boost! Savory ham combined with earthy mushrooms, spinach, and cheddar cheese taste so good, you’ll gladly demolish a serving (or two) every morning of the week. It’s a great way to start any day! {Gluten-free}

A slice of cottage cheese frittata on a white plate.

Table of Contents

Frittata With Cottage Cheese

As a Registered Dietitian and busy mom of two, I’m all about sharing high-protein breakfast recipes that 1) taste absolutely delicious, 2) are easy enough to make even when life is chaotic, and 3) will help fill you up and keep you going for hours. This amazing breakfast frittata is all of that and more.

The moisture and creaminess from the cottage cheese makes it so nice and tender, while you get so much flavor from the ham and veggies. Plus, all those veggies offer a boost of fiber to make sure you’re starting your day off right!

If you enjoy this recipe, you’ll also want to check out this Cottage Cheese Egg Bake, Spinach Zucchini Frittata and these Cottage Cheese Egg White Bites!

Why We Love This High Protein Cottage Cheese Frittata Recipe

The perfect meal prep breakfast – make it once and reheat all week
Each serving contains an astounding 25 grams of protein. Starting your day with enough protein can help keep you full and stabilize your blood sugar levels.
Fun twist on that classic ham and cheese flavor profile that the whole family will love!
Made with simple ingredients and lots of fresh veggies
Fun crustless quiche option for the holidays or a Mother’s Day brunch

Ingredient Notes

Individual ingredients for the cottage cheese frittata recipe with labels.

Large eggs: Eggs are a great source of protein and healthy fats, and soak up so much flavor from the ham and cheese.
Freshly grated Parmesan cheese: For a salty, cheesy flavor.
Cottage cheese: Did you know that low fat cottage cheese typically has the most protein per serving? I used 2% cottage cheese.
Salt and ground black pepper
Extra virgin olive oil: You’ll need just a bit of oil to cook the veggies before adding them into the egg mixture.
Mushrooms: Mushrooms are a fantastic source of vitamin D and add a meaty, earthy flavor.
Baby spinach: For an extra dose of greens.
Ham or ham steaks: Ham has a sweet, salty, slightly smoky flavor and is a wonderful choice for breakfast casseroles.
Green onions: A sprinkle of green onions adds a nice freshness. You can also use other fresh herbs, like parsley, chives, and more.
Cheddar cheese: The cheddar will melt into the cheesy mixture while baking and makes everything taste even better. Feel free to use sharp, extra sharp, or even white cheddar.

Step-by-Step Instructions

Egg and cheese mixture blended in a blender.

Mushrooms, spinach and ham being cooked in a skillet.

Preheat the oven to 350ºF.
In a blender, blend the eggs, cottage cheese, parmesan cheese, salt and black pepper, until smooth.
Take out at least a 10’’ oven-proof non-stick skillet. Heat the skillet over medium heat and add in olive oil.
Add in your chopped up mushrooms and spinach once your skillet heats up. Let them cook for 2-3 minutes, stirring frequently, or until tender. Add 1 cup of the diced ham to the pan and cook for another 1-2 minutes.
Pour in your egg mixture. Evenly sprinkle the chopped green onions over top.
Cook gently over medium low heat for just a minute then scatter the cheddar cheese and remaining 1/4 cup of ham over the uncooked egg mixture. Shake the skillet or gently poke with the end of the wooden spoon to encourage the cheese and ham to settle into the egg.
Continue to cook over medium low heat for about 5 minutes, running a butter knife around the edge of the frittata occasionally to check that it’s not burning. Put your skillet right into the oven on the middle rack at 350F for 14-17 min, (I cooked mine for 15) or until the frittata is golden brown and set around the edges but the center is slightly jiggly.
Remove from the oven and allow it to sit for 5-10 minutes to cool a little. Garnish with a sprinkle of chopped green onions. Serve hot with desired sides.

Scroll to the recipe card below for the full printable recipe!

Expert Tips

This frittata works best with a non-stick skillet. If you don’t have an ovenproof one, you can use whatever skillet you have and then transfer the egg and vegetable mixture into a baking dish and bake in there instead. You’ll need to bake it longer since you won’t be cooking the egg mixture on the stove first.

Be sure to keep a close eye on the frittata to ensure that the bottom and sides of the frittata don’t burn. I like to run a butter knife around the edges and gently nudge it away from the sides to check it every once in a while.

A fork digging into a slice of ham and cheese frittata.

Recipe FAQs

Does the type of cottage cheese matter?

Technically, you can use any type of cottage cheese – fat-free, low-fat, or full-fat. But, if you take a peek at the side of the container, you’ll notice that the protein content varies. You’ll get the most protein in low-fat cottage with around 15g per 1/2 cup. Meanwhile, the overall calories and fat will vary. I find that fat-free cottage cheese doesn’t tend to be quite as creamy or rich, and almost always opt for low-fat.

How do you add even more protein?

This recipe already contains a significant amount of protein and you might not need to add any more. Although your daily protein goal will vary depending on your age, weight, medical conditions, and activity level, it’s typically best to aim for about 20-30g of protein per meal. Since one serving of this frittata already contains 25 grams of protein, that fits this criteria perfectly. However, if you want to add extra protein, you can replace some of the eggs with extra egg whites.

Do you have to use cottage cheese?

There’s nothing quite like cottage cheese and it adds a rich, creamy texture. If you aren’t a fan, you can play with substitutes like sour cream or Greek yogurt, but the flavor and macros will not be the same. In this situation, I recommend using a recipe formulated without cottage cheese, like my Breakfast Burrito Casserole, which uses sour cream instead.

Storage Guidelines

Allow the frittata to cool to room temperature then tuck the leftovers in an airtight container and refrigerate for 3-4 days.

To reheat, I recommend popping a single slice in the microwave for no more than 2 minutes just to help warm everything back up.

A piece of frittata on a fork next to the slice of frittata.

Serving Suggestions

Of course, this delicious frittata is most commonly served for breakfast since it’s got all those classic breakfast flavors. I like to pair it with my morning coffee and some fresh fruit, like summer berries or melons, which offer some fiber, too. It’s also great paired along with some whole grain toast or these Cottage Cheese Protein Bagels.

It also makes a wonderful brunch, lunch, or light dinner option, too. Think of it like a crustless quiche, and just like quiche, it can be served for any meal of the day. Pair it with a simple side salad for a delicious, low-effort meal.

Recipe Variations

Make it vegetarian: Ditch the ham and add extra vegetables.
Change the meat: Instead of ham, you can easily use cooked sausage or turkey bacon.
Try different veggies: To keep this meal interesting, you can easily change the veggies with the seasons. Try adding cooked bell peppers, fresh cherry tomatoes, sauteed zucchini or asparagus, and anything else you like.
Change the cheese: Not into cheddar? Try crumbled goat cheese or feta cheese instead.

A slice of cottage cheese frittata with a piece cut off the front.

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Up close image of a slice of frittata made with cottage cheese, ham and spinach on a white plate.

Course Breakfast