Best High Protein Frittata
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!!
15 minutes
45 minutes
Difficulty:
Easy
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. | |
by HayleyBright
Serves: 6
Ingredients
- 6 whole6 whole6 whole Eggs
- 1 cup1 cup1 cup Low-Fat Cottage Cheese
- 0.25 cup0.25 cup0.25 cup Feta Cheese, Crumbled
- 111 Red Onion, roughly chopped
- 1 cup1 cup1 cup Baby Spinach, or Kale if you prefer!
- 111 Zucchini, diced
- 200 grams200 grams200 grams Butternut Squash, or any pumpkin, cubed
- 111 Red Bell Pepper
- 1 cup1 cup1 cup White Mushrooms
- 1 bunch1 bunch1 bunch Spring Onion
Optional extras
Process
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
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