Best High Protein Frittata (Edit recipe)

1 recipe
|
1 follower

Im not really a frittata girl but I LOVE this recipe! I think the pumpkin and red onion really do it for me. If you want something that is super easy to prepare, with barley any washing up and that will yield you multiple prepped meals for the week then you have to try this one!!

save

View original recipe

PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

Serves: 6

Ingredients

6 whole Eggs
1 cup Low-Fat Cottage Cheese
0.25 cup Feta Cheese, Crumbled
1 Red Onion, roughly chopped
1 cup Baby Spinach, or Kale if you prefer!
1 Zucchini, diced
200 grams Butternut Squash, or any pumpkin, cubed

Optional extras

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a bowl whisk together the eggs and cottage cheese. Season to taste: you can add salt and pepper or even spices such as paprika or chilli flakes if you like a kick!
In an oven safe bowl add together all the vegetables and feta. Make sure to layer them yourself so that when it's cooked you have a bite of everything in each serve.
Pour the egg mixture over the vegetables and gently press with a spoon so that the liquid seeps down into all the crevices
Bake at 200°C fan-forced for 45 minutes or until golden brown on the top and pumpkin is cooked when using a fork to pierce

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	72
Fat:	2 g
Carbohydrates:	6 g
Protein:	8 g
Cholesterol:	10 g
Sodium:	253 mg
Fiber:	0 g
Sugars:	2 g
Calculated per serving.