You no longer have to choose between eating breakfast and getting to work on time with this seriously easy breakfast meal prep. This veggie-packed frittata has 19 grams of protein thanks to a secret ingredient—I won’t gatekeep, it’s cottage cheese—and takes just five minutes to prep, no chopping required!
How is frittata different from omelet?
That's
because a frittata is essentially a custard filled with any vegetables,
herbs, cheese, meat and even pasta of your choosing, that is then
cooked in a frying pan. Whereas an omelet's filling is just sprinkled
on top of the egg, the frittata's additions need to be mixed in with
the egg and cream before cooking
Ingredients
½ Tbsp. oil
1 cup riced cauliflower
1 ½ cups frozen mixed peppers and onions
6 large eggs
¾ cup cottage cheese
¼ cup milk
1 cup fresh baby spinach leaves, packed (or frozen, thawed, and squeezed dry)
½ cup shredded mozzarella cheese
½ tsp. garlic powder
½ tsp. onion powder
Salt to taste
Pepper to taste
Preparations
Preheat oven to 400°. Heat oil in a 10-inch oven-safe pan over medium
heat. Add frozen riced cauliflower, peppers, and onions. Sauté for 3 to 5
minutes or until slightly softened. Remove from heat.
While the vegetables are sautéing, whisk the eggs in a medium-size bowl.
Then, stir in the cottage cheese, milk, cheese, spinach, and seasonings
until well combined.
Pour the egg mixture over the vegetables into the hot pan, lightly
stirring so the vegetables are evenly distributed. Move the pan from the
stove to the oven, and bake for 30 to 35 minutes, or until the eggs are
set and the edges are browned.
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