Jake Cohen’s Herby Cottage Cheese Frittata Is the Easy Breakfast of Your Dreams

There are few ways to serve eggs to a crowd better than a frittata, but they can be tricky to make and if you’re not careful, you’ll end up with a flop (literally and figuratively). Luckily, this might just be one of the easiest recipes you’ll find. Taking inspiration from kuku sabzi, a vibrant green Persian omelet, this frittata is packed with chopped herbs and scallions for a pop of verdant brightness. But herbs aren’t the only secret weapon in this recipe, since a healthy scoop of cottage cheese makes for the best texture and flavor (just ask Katie). The best part is it packs the dish with even more protein. While I stick to herbs and cottage cheese here, make it your own and add any cooked vegetables (leftovers work!) to bake in even more flavor.

Herby Cottage Cheese Frittata Recipe

Serves 6 to 8

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients

12 large eggs

1 cup cottage cheese (any fat %)

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

4 scallions, thinly sliced 

1 bunch (2 cups) fresh parsley leaves and tender stems, finely chopped 

1 bunch (2 cups) fresh dill fronds and tender stems, finely chopped 

2 tablespoons olive oil

Instructions

Preheat the oven to 450°F.

In a large bowl, whisk the eggs until smooth, then whisk in the cottage cheese, salt, pepper, scallions, parsley, and dill.

In a 10-inch ovenproof cast iron or nonstick skillet, heat the olive oil over medium-high heat. Add the egg mixture and cook for 1 minute. The transfer to the oven. Bake for 16 to 18 minutes, until just set. Transfer to a platter, then slice and serve.