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Spinach and Cottage Cheese Frittata

« Back to Academy

Spinach and Cottage Cheese Frittata

« Back to Academy

Spinach and Cottage Cheese Frittata

*Yields 4 MetPro Servings *

MetPro Serving Breakdown:

Protein = 2 (Basic: 30g protein)
Fat = .5 (Basic: 7.5g fat)



  • 1 Tbsp olive oil
  • 1 leek
  • 2 cups fresh baby spinach leaves
  • 4 artichoke hearts
  • 4 whole eggs
  • 6 egg whites
  • 3/4 cup low-fat cottage cheese
  • 1 garlic clove
  • 2 Tbsp chopped fresh chives
  • 3-4 Tbsp crumbled feta cheese
  • Fresh Parsley to taste
  • Salt and pepper to taste
  • Free toppings such as tomatoes or salsa


1.) Preheat the oven to 375 degrees F. Cut your leek, white parts only, into 1/2 inch half moons and dice the artichoke hearts. Mince garlic clove.
2.) Drizzle oil in a skillet over medium heat. Saute the leeks and garlic for about 5 minutes, or until browning. Add the spinach and saute until wilted. Lastly, add the artichokes until warmed through. Spread the mixture evenly over the bottom of the pan.
3.) Whisk the eggs in a mixing bowl along with the cottage cheese and chives. Season with salt and pepper.
4.) Pour the egg mixture over the veggies into the pan. Turn off the heat, sprinkle feta cheese on top and let the dish set for about 2 minutes.
5.) Place skillet in the oven and bake for 25 minutes, or until the top is fully cooked through and the sides are slightly browned. Remove from the oven and let sit a few minutes before cutting into it and serving.
6.) Cut into 4 slices and top with parsley and your favorite free toppings.

Category: Recipes

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