Cottage Cheese Egg Bake (Frittata)
Indulge in this hearty Cottage Cheese Egg Bake featuring spinach and chicken sausage, brimming with protein and flavor. It's a satisfying choice for any meal—be it breakfast, lunch, or dinner—especially when paired with a fresh salad and a slice of crusty bread.
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Ingredients
- Cooking spray
- 1/2 cup grated Pecorino Romano or Parmesan cheese
- 1 cup chopped baby spinach
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
- 8 large eggs
- 1/2 cup 1% cottage cheese
- 1 link Italian chicken sausage
Instructions
- 1
Begin by preheating your oven to 350 degrees Fahrenheit. Adjust the oven rack to the second highest position from the top.
- 2
Lightly coat a 10-inch oven-safe skillet with cooking spray to prevent sticking.
- 3
In a medium-sized mixing bowl, combine the eggs, cottage cheese, Pecorino cheese, spinach, salt, and pepper. Whisk the mixture thoroughly and set it aside for later use.
- 4
In the skillet, add the sausage and crumble it into small pieces using a wooden spoon. Cook over medium heat until it is nicely browned and fully cooked, which should take about 4 minutes.
- 5
Pour the egg mixture into the skillet and allow it to cook for 1 minute, just enough time for the bottom to start setting.
- 6
Transfer the skillet to the oven and bake until the top is firm and set, which will take approximately 16 to 18 minutes.
- 7
Once baked, use a spatula to gently lift the frittata out of the skillet and onto a cutting board, then slice it into 4 equal wedges.
- 8
If desired, serve the frittata alongside a fresh salad and whole grain bread.