High Protein Veggie Frittata

Name: High Protein Veggie Frittata
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 1KG
Cuisine: Italian
Ingredients: Olive oil; 6 eggs; 1/4 cup milk of choice; 1 scoop VPA® Egg Protein Powder (optional); 2 teaspoons minced garlic; 1 shallot, chopped; 1 cup cherry tomatoes, halved; 1 cup basil or baby spinach, chopped; 300g Bulla high protein cottage cheese

February 20, 20231 min read

High Protein Veggie Frittata

Rated 5.0 stars by 1 users

Servings

4

Prep Time

5 minutes

Cook Time

30 minutes

Calories

230

This one-pan high-protein frittata is great for meal prep and to use up any left-over veggies. The protein level can be boosted using VPA® Egg Protein Powder and the recipe can be easily adapted for an air fryer. Enjoy it for breakfast, lunch or dinner!

Author:

Sarah Ham

Ingredients

Olive oil
6 eggs
1/4 cup milk of choice
1 scoop VPA® Egg Protein Powder (optional)
2 teaspoons minced garlic
1 shallot, chopped
1 cup cherry tomatoes, halved
1 cup basil or baby spinach, chopped
300g Bulla high protein cottage cheese

Directions

Preheat oven to 180°C.
Whisk the eggs, milk, egg protein and garlic together. Set aside.
Heat 1/2 tablespoon of olive oil in a 10-inch skillet over medium heat.
Cook the shallot until translucent, then add the tomatoes and half the basil. Stir.
Spread the veggies out and add the egg mixture to the skillet. Gently shake the pan to distribute it evenly.
Add dollops of the cottage cheese on top and bake in the oven for 15-20 mins, until the eggs are set.
Top with the remaining basil, season to taste and enjoy!
Can be stored in the fridge for 3-4 days.