High Protein Frittata
As I continue on my health journey, I wanted to share a recipe I developed for myself. My High Protein Frittata works perfectly with what I am trying to do with my diet. I am trying to get enough protein, without added fats, all while eating plenty of vegetables.
Frittata Basics
As a general rule, Frittatas are designed to use up whatever ingredients you have left over. If you have ½ a cup of broccoli, throw it in. If you love artichoke hearts, add them.
Make sure to cook your vegetables enough that you remove some of the moisture from the pan. This way your eggs will not get watered down and not cook properly.
My High Protein Frittata
Now my High Protein Frittata was specifically designed to maximize protein, reduce fat (while using natural ingredients), and reducing calories. The addition of low-fat cottage cheese, Barilla Chickpea Pasta, and Canadian Bacon all added to the protein content of this Frittata. The vegetables added necessary flavor, fiber, and nutrients to keep us moving throughout the day.
As I continue on this health journey, I hope you will join along with me. I have some other recipes that I use on a regular basis when I am trying to limit my calories and fat, while increasing my Protein. If you follow along on Instagram, you have probably seen all of my photos of Egg Roll Bowls. My recipe here is for a Shrimp Egg Roll Bowl. I often substitute canned tuna for the shrimp. This is another great low-fat, high protein option.
Feel free to share this High Protein Frittata recipe with friends. And let them know I have many other yummy ideas here at At Lara’s Table.
High Protein Frittata
Ingredients
- 4 tsp olive oil
- 12 oz bag frozen peppers & onion blend
- Salt and black pepper
- 1 tsp Italian seasoning
- Pinch red pepper flake
- 5 oz shitake mushrooms
- 5 oz Canadian bacon diced
- 2.5 oz fresh arugula
- 1 cup grape tomatoes sliced in half
- 4 large eggs
- 8 egg whites
- 1 ½ cups reduced fat cottage cheese
Instructions
- Preheat oven to 350 degrees. Heat 12” oven-proof skillet over medium high heat.
- Once pan is hot add 2 tsp of olive oil and spread around the pan. Add your peppers and onions. Add salt, pepper, Italian seasoning, and red pepper flake.
- While peppers and onions cook, separate your eggs and mix your cottage cheese into the eggs. Set aside.
- Once most of the moisture has cooked off of peppers and onions, add mushrooms. Allow to cook for 3-4 minutes.
- Move vegetable mixture to one side of the pan and add your Canadian Bacon. Once heated through mix into vegetable mixture.
- Add arugula, tomatoes and pasta. Toss together, adding the additional 2 tsp of olive oil. Mix well.
- Pour egg mixture over vegetable mixture. Stir around so eggs are fully incorporated.
- Allow to cook on stove for 4-5 minutes over medium heat.
- Place pan in oven and allow to bake for an additional 8 minutes or until eggs are set.
