My Veggie Frittata

This high-protein frittata is my favorite quick and easy recipe—perfect for any meal of the day!

---

---

Ingredients

Recipe serves 4-6

• 10 organic, pasture-raised eggs

• 1 cup organic egg whites

• 1 cup grass-fed, organic cottage cheese (I used M.C Dairy brand)

• 1 small zucchini, finely chopped

• 5 scallions, finely chopped (reserve 1 for garnish)

• 1 cup asparagus (from a small bunch), stems removed and finely chopped

• 1 1/2 tsp salt

• 1/4 tsp each of black pepper, garlic powder, onion powder, paprika

• pinch of chilli powder (optional heat)

• 1/2 cup fresh parsley and basil, finely chopped, plus extra for garnish

• 1 tbsp olive oil

---

Preparation

Preheat the oven to 350ºF.

In a large bowl, add the eggs, egg whites, and cottage cheese. Whisk until well combined.

Add the remaining ingredients, except for the olive oil. Stir well to combine.

Heat the olive oil in a large sauté pan over medium-low heat. Once hot, pour in the egg mixture and cook for 2-3 minutes, until the edges begin to bubble and turn golden. Remove from heat and transfer the pan to the oven. Bake for 20-25 minutes, until set.

Remove the frittata from the oven and garnish with reserved scallions and fresh herbs before serving.

ENJOY!

Estimated Macros (entire recipe):

1250 calories / 125g protein / 30g carbs / 70g fat