Spinach and Cottage Cheese Frittata

Ingredients

• 2 cups Baby Spinach (fresh, washed and shredded)
• 2 tablespoons Olive Oil (extra virgin)
• 0.5 teaspoon Salt (to taste)
• 0.25 teaspoon Crushed Black Pepper (freshly ground)
• 0.25 teaspoon Chili Flakes (optional for heat)
• 5 pieces Eggs (large, room temperature)
• 1 piece Red Bell Pepper (cut into thin strips)
• 200 grams Paneer (Cottage Cheese) (cut into 1‑cm cubes)
• 2 tablespoons Parmesan Cheese (grated, sprinkled on top)

Instructions

1. Shred and Sauté Spinach

   Heat 1 tbsp olive oil in a skillet over medium heat, add the shredded baby spinach, season with salt and crushed black pepper, and sauté for about 1 minute until wilted.

   Time: PT2M

   Temperature: medium

2. Cool Spinach

   Transfer the sautéed spinach to a mixing bowl and let it cool to room temperature.

   Time: PT2M

3. Beat Eggs with Seasoning

   In the same bowl, crack 5 eggs, add a pinch of salt, crushed black pepper, and chili flakes, then whisk until fully combined.

   Time: PT2M

4. Prepare Vegetables and Paneer

   Thinly slice the red bell pepper into strips and cut the paneer into 1‑cm cubes.

   Time: PT4M

5. Preheat Oven

   Preheat the oven to 180°C (350°F).

   Time: PT10M

   Temperature: 180°C

6. Cook Egg Mixture on Stovetop

   Add the remaining 1 tbsp olive oil to the skillet, lower the heat to low, pour in the egg‑spinach mixture, and let it cook slowly without stirring for about 5 minutes until the edges begin to set.

   Time: PT5M

   Temperature: low

7. Add Capsicum, Paneer, and Parmesan

   Scatter the red bell pepper strips and paneer cubes over the partially set frittata, then sprinkle grated Parmesan cheese on top.

   Time: PT1M

8. Finish in the Oven

   Transfer the skillet (or slide the mixture onto a baking sheet) into the preheated oven and bake for 5 minutes, or until the center is set and the top is lightly golden.

   Time: PT5M

   Temperature: 180°C

9. Rest, Slice, and Serve

   Remove the frittata from the oven, let it rest for 2 minutes, then cut into wedges and serve warm.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

5 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Baby Spinach: fresh spinach leaves, frozen chopped spinach (thawed)
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Chili Flakes: ground cayenne pepper
• Instead of Eggs: egg substitute (e.g., flax eggs)
• Instead of Red Bell Pepper: yellow bell pepper, green bell pepper
• Instead of Paneer (Cottage Cheese): firm tofu, halloumi
• Instead of Parmesan Cheese: Grana Padano, nutritional yeast (vegan option)

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Skillet
• Mixing Bowl
• Whisk or Fork
• Oven
• Baking Sheet or Oven‑safe Dish
• Spatula
• Serving Plate (optional)

Critical Steps — Do Not Skip

• Sauté spinach only until wilted to retain color and nutrients.
• Cook the egg mixture on low heat to avoid a rubbery texture.
• Bake for just 4‑5 minutes; over‑baking dries the frittata.

Chef Tips from the Video

• Use freshly grated Parmesan for the best flavor and melt.
• Room‑temperature eggs incorporate more air, giving a lighter frittata.
• A non‑stick skillet makes it easier to slide the frittata onto a baking sheet.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freezing is not recommended as texture changes, but can be frozen for up to 1 month wrapped tightly.

Room temperature: Best served immediately; can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Sauté the spinach and let it cool a day ahead; store in the fridge.
• Beat the eggs with seasoning and keep refrigerated; give a quick whisk before cooking.
• The frittata can be assembled and baked just before serving for freshest texture.

Frequently Asked Questions