Courgette, Cottage Cheese & Parmesan Frittata
Recipe: https://recipestripper.com/recipes/bf20ace6-8c98-4a9e-bd40-3811ec7edfed
Original source: https://www.mob.co.uk/recipes/courgette-cottage-cheese-parmesan-frittata-with-minty-little-gem-salad
Recipe image: https://mob-cdn.ams3.digitaloceanspaces.com/recipes/2026/09/Courgette-Cottage-Cheese-Parmesan-Frittata-with-Minty-Little-Gem-Salad-1-1.jpg

Courgettes, cottage cheese and Parmesan, baked with eggs into a frittata that only gets better sitting in the fridge. Over 30g of protein a serving, so it'll carry you through breakfast, lunch or dinner. Serve with a sharp, minty little gem salad to cut through it too if you fancy.
Yield: 4 servings
Prep time: PT10M
Cook time: PT25M
Total time: PT35M

Ingredients
- 1tbsp Olive Oil
- 3 Courgette
- 10 Egg
- 300g Light Cottage Cheese
- 50g Parmesan
- 3 Little Gem Lettuce
- 15g Fresh Mint
- 1 Lemon
- 1tsp Olive Oil
- Salt
- Black Pepper

Instructions
1. Heat the oven to 180°C. Heat the olive oil in a large ovenproof frying pan over a medium heat. Cut the courgettes into chunky half-moons, add to the pan, season well and cook gently for 8-10 mins, until softened and lightly golden.
2. Meanwhile, whisk the eggs with the cottage cheese and most of the finely grated Parmesan. Season with salt and plenty of black pepper.
3. Pour the egg mixture over the courgettes, scatter over the remaining Parmesan and cook on the hob for 2 mins, then transfer to the oven for 12-15 mins, until just set and lightly golden on top.
4. Separate the little gem leaves and pick the mint leaves. Toss together with the juice of the lemon, the olive oil, salt and pepper.
5. Cut the frittata into wedges and serve with a big pile of the minty salad.