Cottage cheese and leek Frittata
Calcium rich, Gluten Free, Nut free, Protein rich, Soy free, Vegetarian
About the recipe
This soft and fluffy cottage cheese frittata is rich in protein, perfect for baby-led weaning and the whole family.
This Cottage Cheese & Leek Frittata is one of those go-to, no-fuss meals that works for any time of day—breakfast, lunchbox, dinner, or a protein-rich snack. It’s soft, fluffy, naturally sweet from the sautéed leeks, and packed with protein from eggs, cottage cheese and optional bone broth.
You can easily add in whatever grated veggies you have on hand—zucchini, carrot, even beetroot—and it still holds together beautifully. It slices well for little hands and is perfect for baby-led weaning, although I love this mainly myself as a quick meal thats high-protein!
Age suitable:
Suitable from 10 months+, once individual ingredients such as egg and dairy (cottage cheese, parmesan) have been introduced and tolerated. These are common allergens, so we recommend offering them separately first before combining in a dish like this.
For younger babies, serve in strips. For toddlers and adults, it’s a great lunchbox filler or serve with a side salad for a complete meal.
Serving suggestions:
Serve warm or cold, with avocado, soft roasted vegetables, or a smear of yoghurt.
Cut into strips for BLW or toddlers learning to self-feed.
Also great as a lunchbox filler for older kids and parents.
Storage tips:
Store in the fridge for up to 3 days.
Freeze in portions for up to 2 months. Defrost overnight in the fridge and reheat gently or serve cold.
Ingredients
1/2 leek, finely sliced (white part only)
8 eggs
1/2 cup cottage cheese
1 carrot, grated (or substitute other grated vegetables)
1/4 cup bone broth or stock of choice
1/4 cup grated parmesan
Olive oil
Salt to taste
Method
Preheat the oven to 180°C and lightly grease a 20–25 cm oven-safe tin or baking dish (roughly 5 cm deep).
In a small pan, sauté the sliced leek with a good glug of olive oil and a pinch of salt for about 3 minutes, until soft. Set aside.
In a large bowl, whisk the eggs and cottage cheese together until combined, breaking up any large clumps of cottage cheese.
Add in the grated carrot, bone broth or stock, softened leek, and a pinch of salt. Stir to combine.
Pour the mixture into the prepared tin and sprinkle the parmesan on top.
Bake for around 30 minutes, or until the top is golden and the centre is set.
Allow to cool slightly before slicing and serving.
Ingredient swaps and notes:
Use any grated vegetables—zucchini, carrot, beetroot or even leftover roast veg.
Parmesan can be swapped for cheddar
Bone broth adds extra nourishment but can be swapped for stock or milk.
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