High-Protein Ham & Cottage Cheese Frittata with Spinach
Servings 6 servings
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}
Ingredients
- 8 large eggs
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup cottage cheese (I used 2%)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons extra virgin olive oil
- 2 cups diced mushrooms
- 2 cups baby spinach, roughly chopped
- 1 1/4 cups diced ham or ham steaks, divided
- 1/4 cup finely sliced green onions, plus extra for garnish
- 1 cup shredded cheddar cheese
Instructions
- 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 the 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 mixture.
- Continue to cook over medium low heat for about 5 minutes, running a butter knife around the edges of the frittata occasionally to check that it’s not burning. Place your skillet right into the oven on the middle rack at 350ºF for 14-17 min, (I cooked mine for 15) or until the frittata is set and golden brown around the edges, but the center is still slightly jiggly.
- Remove from the oven and allow the frittata to sit for 5-10 minutes to cool a little. Garnish with a sprinkle of chopped green onions. Serve hot with desired sides.
Notes
- 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.
Nutrition
Calories: 286kcalCarbohydrates: 3gProtein: 25gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 247mgSodium: 862mgPotassium: 371mgFiber: 1gSugar: 2gVitamin A: 1408IUVitamin C: 4mgCalcium: 238mgIron: 2mg
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