Links are being updated and may not work properly. Thank you for your patience while we resolve the issue.
💬 From My Kitchen to Yours…
If there's one recipe that lives in my weekly rotation, it's this one. I make these frittatas for my clients every single week, and I make them for myself too. Every time I serve them, I hear the same thing: "Please keep these coming."
I play with the flavors all the time. Sometimes it's caramelized onions and mushrooms, sometimes whatever veggies are in season. But this spinach, bell pepper, and green onion version is my favorite, and it's the one my clients love most.
What makes it a true lifesaver is how well it holds up. I've eaten one on day four and it was still just as delicious as the day I baked it. Make a batch on Sunday, and breakfast or lunch is handled for the week. It's high in protein, it keeps you full for hours, and it takes almost no effort. On busy days, that's everything.
🌞 Why You'll Love These:
Meal Prep Made Easy: Bake once, eat all week
Seriously High Protein: About 60g per frittata from eggs, cottage cheese, and mozzarella
Keeps You Full: Protein and veggies that carry you through the day
Stores Beautifully: Still delicious on day four
Endlessly Versatile: Swap in mushrooms, caramelized onions, or any veggies you love
✨ Healthy eating during a busy week doesn't have to be complicated. It just takes one good batch. ✨
.png){kind=small}
16 eggs
4 cups low-fat cottage cheese
1 cup shredded mozzarella cheese
1 bag (12 oz) fresh spinach
1 large bell pepper, diced
3 large green onions, sliced
1 tbsp olive oil
Splash of cream
Salt and pepper, to taste
1. Preheat oven to 385°F (195°C).
2. In a large skillet, heat olive oil over medium heat. Add green onions and bell pepper and sauté 3–4 min until softened.
3. Add spinach and cook until fully wilted. Season with salt and pepper.
4. Divide the sautéed veggies evenly among 4 glass baking containers.
5. Add 1 cup cottage cheese to each container.
6. Sprinkle ¼ cup mozzarella over each.
7. In a bowl, whisk 4 eggs with a splash of cream, salt, and pepper. Pour over one container and gently mix.
8. Repeat with the remaining eggs for the other 3 containers.
9. Bake about 35 min, until puffed, golden, and set in the center.
10. Let cool before serving or storing.
Storage Tip:
Store covered in the fridge for up to 4 days. Reheat in the microwave or oven, or enjoy cold.
Per Frittata, makes 4:
Calories: ~650
Protein: ~60g
Fat: ~37g
Carbohydrates: ~17g
Fiber: ~2.5g
Sugar: ~8g
Sodium: ~1,400mg
💬 Note: Macros may vary slightly depending on the specific brands and exact quantities used. For more accurate tracking, it's best to calculate using the ingredients you personally use.
%203.avif)
“Food is how I connect with my culture, with others, and with myself. I started The Sweet Spot Done Right to help others do the same: discover new flavors, celebrate where they come from, and make something meaningful in their own kitchen.
I want to make global cooking simple, healthy, and fun for everyone.”
