Description
Four variations of a high-protein egg white frittata using a simple base batter, perfect for easy meal prep and healthy eating.
Ingredients
- 2 cups liquid egg whites
- 1/2 cup cottage cheese (blended smooth)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for skillet)
- Mediterranean Power Add-ins: 1 cup baby spinach, 1/2 cup cherry tomatoes (halved), 1/4 cup diced red onion, 1/4 cup chopped kalamata olives, 1/4 cup crumbled feta
- Mediterranean Power Finish: Fresh parsley and a squeeze of lemon
- Veggie Supreme Add-ins: 1 cup mushrooms (sliced), 1/2 cup zucchini (half-moons, patted dry), 1/2 cup red bell pepper (diced), 2 tablespoons green onions, 1/4 cup shredded cheddar
- Veggie Supreme Finish: Black pepper and chili flakes
- Smoked Salmon & Dill Add-ins: 3 oz smoked salmon (torn), 1/2 cup asparagus coins or thawed peas, 2 tablespoons capers (rinsed), 2 tablespoons chopped dill
- Smoked Salmon & Dill Finish: Dollop Greek yogurt and extra dill
- Turkey Sausage & Broccoli Add-ins: 4 oz turkey sausage (browned and crumbled), 1 cup small broccoli florets (briefly sautéed), 1/4 cup grated Parmesan
- Turkey Sausage & Broccoli Finish: Lemon zest and cracked pepper
Instructions
- Heat your oven to 375°F (190°C).
- Heat olive oil in a 10-inch oven-safe skillet over medium heat.
- Sauté your chosen vegetables for 3–5 minutes until they soften.
- Whisk egg whites, blended cottage cheese, garlic powder, onion powder, salt, and pepper until lightly foamy.
- Pour the egg mixture into the skillet over the vegetables.
- Cook undisturbed on the stovetop for 2–3 minutes until the edges set.
- Transfer the skillet to the oven.
- Bake for 10–14 minutes until the center is just set.
- Remove from the oven and rest for 5 minutes.
- Slice and serve, adding your chosen finish ingredients.
Notes
- Blend the cottage cheese until completely smooth before mixing it with the egg whites for a better texture.
- Sauté watery vegetables first and pat them dry to prevent a spongy frittata.
- Use a 10-inch oven-safe skillet for the correct thickness.
- This frittata stores well for 4 days in the refrigerator. Reheat at 300°F or eat cold.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American