High-Protein Vegetable Frittata Recipe

About this recipe

This high-protein vegetarian frittata is packed with fresh vegetables and cheesy goodness, making it a perfect dinner option for those seeking a nutritious and satisfying meal.

Ingredients

• 450G Pack'D Organic Broccoli Florets
• 10 Pack Purely Organic Free Range Mixed Weight Eggs 10 Per Pack
• 500G Two Chicks Free Range Liquid Egg White
• - Longley Farm Cottage Cheese
• 50G Pepper Black Ground BWFO
• - Cooks & Co Sliced Mushrooms
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml

Instructions

1. 1. Steam 1 1/2 cups of broccoli florets and 1 cup of sliced carrots for 10 minutes until tender.
2. 2. In a large bowl, beat together 4 eggs, 4 egg whites, 1 cup of cottage cheese, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined.
3. 3. Stir the steamed broccoli and carrots into the egg mixture along with 1 cup of sliced mushrooms.
4. 4. Lightly grease a 10-inch round baking pan with olive oil.
5. 5. Pour the egg and vegetable mixture into the prepared pan, spreading it evenly.
6. 6. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the eggs are set and a knife inserted in the center comes out almost clean.
7. 7. Arrange 6 thin slices of red bell pepper on top of the baked frittata and sprinkle with 1 tablespoon of grated Parmesan cheese.
8. 8. Broil the frittata for 1-2 minutes until the cheese is melted and slightly golden. Serve warm.