Spinach and Artichoke Cottage Cheese Frittata

This Spinach and Artichoke Frittata is high-protein, low-carb, and perfect for breakfast or a light lunch. 

The key to making this frittata nice and creamy without adding too many calories or fat? Cottage cheese! Plus, it also adds a nice dose of protein. 

You’ll love this frittata as it’s 

• Quick to make.
• Low-carb and gluten-free. 
• Packed with flavor. 
• Tastes even better the next day.

For a balanced meal, I recommend pairing this frittata with a bowl of fresh fruit or a side salad. If you aren’t low-carb, you could also add a slice of whole wheat (or gluten-free) toast on the side.

Spinach and Artichoke Cottage Cheese Frittata

6

serves

159 Cal

Per serving

This Spinach and Artichoke Frittata is high-protein, low-carb, and perfect for breakfast or a light lunch.

View full recipe

Notes

• Option to use fresh or canned artichoke hearts. If using canned, make sure to pat them dry with a paper towel before sautéing. 
• You can also use frozen spinach instead of fresh. I recommend using pre-chopped frozen spinach if you go this route so that you don’t have to thaw and chop it first. 
• Using a cast iron makes this recipe super easy. If you don’t have an oven-proof skillet, simply sauté your veggies and then transfer them into a round baking dish. Pour the egg mixture on top, add the feta cheese, and bake for closer to 25 to 30 minutes.