High-protein breakfast recipe for 4 people, takes only 40 mins; recipe has large egg, cottage cheese, garlic clove, parmesan, spinach, red pepper, nutmeg and cherry tomato.
Spinach & pepper frittata
Course: High-protein breakfast
Servings
4
servings
Prep time
10 mins
Ingredients
- Red Pepper: 2 roasted red peppers (not in oil), torn into strips
- Garlic Clove: 1 garlic clove, finely chopped
- Parmesan: 15g finely grated parmesan (or vegetarian alternative)
- Cherry Tomato: 100g whole cherry tomato
- Nutmeg: generous grating of nutmeg
- Spinach: 225g frozen leaf spinach, thawed, squeezed and finely chopped
- Large Egg: 5 large eggs
- Cottage Cheese: 300g tub low-fat natural cottage cheese
Directions
- Heat oven to 190C/170C fan/gas 5. Line a 20cm sandwich tin with a single sheet of baking parchment if your tin has a loose bottom.
- Beat the eggs in a large bowl with the cottage cheese, garlic, half the Parmesan, the spinach, peppers, nutmeg and some black pepper. Tip into the tin, top with the tomatoes and sprinkle with the remaining Parmesan. Bake for 40 mins until set all the way through and starting to puff up. Cut into wedges and serve hot or cold. Will keep for 3-4 days in the fridge.
