High-Protein Garden Veggie Frittata
Nutrition per serving
Ingredients
- 8 large eggs
- 4 egg whites
- 150g low-fat cottage cheese
- 60g reduced-fat cheddar, grated
- 1 red bell pepper, diced
- 1 small zucchini, diced
- 150g cherry tomatoes, halved
- 100g baby spinach
- 1 small red onion, thinly sliced
- 1 tbsp olive oil
- 1 tsp dried Italian herbs
- Salt and black pepper, to taste
- Fresh basil leaves, to serve (optional)
Instructions
1. Heat the oven to 200°C. Heat the olive oil in a large oven-safe nonstick skillet over medium heat. Cook the onion and pepper for 4 minutes, then add the zucchini and cook 3 minutes more.
2. Stir in the cherry tomatoes and spinach until the spinach just wilts, then season with salt and pepper.
3. Whisk the eggs, egg whites, cottage cheese, Italian herbs, salt and pepper, pour into the pan and cook undisturbed for 2 minutes until the edges set.
4. Sprinkle the grated cheddar over the top, transfer the pan to the oven and bake 10–12 minutes until puffed and golden.
5. Remove from the oven and rest for 5 minutes in the pan so it sets fully.
6. Scatter over the basil leaves, cut into wedges and serve warm.
This frittata is my weekend secret when I want a high-protein breakfast without the frying pan workout or a tortilla in sight. Eggs whisked with low-fat cottage cheese make it light, fluffy and seriously filling, while the garden veggies — peppers, zucchini, cherry tomatoes and spinach — get lightly caramelized and melt into every bite. A sprinkle of cheddar on top goes golden in the oven. Each serving packs 30 grams of protein, and at 340 calories it keeps me full straight through to lunch. Everything cooks in one oven-safe pan in under 30 minutes, and the leftovers are fantastic cold for lunch the next day. Serve it warm with fresh basil and you'll forget it's diet food.
