Spinach and Feta Protein Frittata
A high-protein spin on the classic spinach and feta frittata. We use a mix of whole eggs and egg whites plus a scoop of cottage cheese blended in, which pushes the protein right up and keeps it light and fluffy. Great hot for dinner or cold from the fridge for meal-prep breakfasts.
Method
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Preheat the oven to 375F. Whisk together the whole eggs, egg whites, cottage cheese, salt, and pepper until well combined.
💡 Tip: A good whisk breaks up the cottage cheese so it blends in smoothly and you get a creamy set. -
Heat the oil in an ovenproof pan over medium heat. Soften the onion for 4 to 5 minutes, then add the spinach and cook until wilted. Let any water cook off.
💡 Tip: Cooking off the spinach water stops the frittata going soggy. -
Pour in the egg mixture, scatter over the cherry tomatoes and feta, and cook on the hob for 4 to 5 minutes until the edges start to set.
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Transfer the pan to the oven and bake for 12 to 15 minutes until the middle is just set and no longer wobbly. Cool for a few minutes, then slice.
Notes
Using egg whites alongside whole eggs is the trick to a high-protein frittata that is not heavy on fat.
A little cottage cheese whisked into the eggs adds protein and keeps the texture creamy. You will not taste it.
Squeeze any excess water out of the spinach so the frittata sets properly and does not go watery.
It keeps for 4 days in the fridge and is just as good cold, which makes it a brilliant meal-prep breakfast or lunch.
Nutrition Information
| Calories | 253kcal |
| Total Fat | 15g |
| Total Carbohydrates | 7g |
| Protein | 23g |
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Frequently Asked Questions
Can I use all whole eggs?
You can, but the mix of whole eggs and egg whites is what keeps this high in protein and lower in fat. Nine whole eggs would work if you would rather, with a higher fat count.
Will I taste the cottage cheese?
No. Whisked into the eggs it just adds protein and a creamy texture. It disappears completely once baked.
What else can I add?
Sauteed peppers, mushrooms, or courgette all work. Just cook off excess moisture first so the frittata sets cleanly.
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