World · Keto
Cottage Cheese Frittata
A high-protein veggie frittata built on cottage cheese and eggs, baked with zucchini, red onion, tomato, and finished with crumbled feta. One pan, thirty minutes, two filling servings — breakfast or a light lunch.
Halal-friendly Vegetarian Easy
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 2
11g Net carbs
27g Protein
11g Fat
250 Calories
Per serving
Ingredients
- 100g (1 small) Courgette (zucchini), chopped
- 100g (1 small) Red onion, chopped
- 100g (1 medium) Tomato, chopped
- 200g (7 oz) Full-fat cottage cheese
- 3 Medium eggs
- to taste Fine sea salt and black pepper
- 50g (1.75 oz) Feta, crumbled
Method
- Preheat oven to 400°F (200°C).
- Chop courgette, red onion, and tomato; place in a mixing bowl.
- Add cottage cheese, eggs, salt, and pepper. Mix well to combine.
- Transfer to a small baking dish (about 7×5 inches / 18×13cm).
- Crumble feta evenly over the top.
- Bake 30 minutes, until the center is set and the top is golden. Some ovens may need 5 more minutes.
- Rest 5 minutes before slicing into two servings.
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