Spinach and Mushroom Protein Frittata
15min
15min
4
445
Chef's Note
For the best texture, don't overmix the eggs after adding them to the vegetables. The cottage cheese adds creaminess and protein without affecting the flavor. If preparing ahead, this frittata reheats beautifully in a 350°F oven for 10 minutes or can be enjoyed cold for a protein-packed meal on the go.
Tags
Ingredients
12 large eggs
8 large egg whites
1 cup cottage cheese (2% fat)
2 scoops whey protein powder (unflavored)
2 tablespoons olive oil
8 ounces cremini mushrooms
4 ounces shiitake mushrooms
6 cups baby spinach
1 medium red bell pepper
1 large shallot
3 cloves garlic
1 tablespoon fresh thyme
1/2 cup reduced-fat feta cheese
1 cup cherry tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Clean and slice 8 ounces of cremini mushrooms and 4 ounces of shiitake mushrooms. Dice 1 red bell pepper and 1 large shallot. Mince 3 cloves of garlic.
- 3
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced shallot and cook for 2 minutes until translucent.
- 4
Add the sliced mushrooms to the skillet and cook for 5-6 minutes until they release their moisture and begin to brown. Add the minced garlic and cook for 30 seconds until fragrant.
- 5
Add the diced red bell pepper and cook for 2 minutes until slightly softened.
- 6
Add 6 cups of baby spinach in batches, stirring until wilted. Season the vegetable mixture with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 tablespoon of fresh thyme leaves.
- 7
In a large bowl, whisk together 12 large eggs and 8 large egg whites until well combined.
- 8
Blend in 1 cup of cottage cheese and 2 scoops of unflavored whey protein powder until smooth. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- 9
Pour the egg mixture over the vegetables in the skillet. Gently stir to distribute the vegetables evenly.
- 10
Slice 1 cup of cherry tomatoes in half and arrange them on top of the egg mixture. Sprinkle with 1/2 cup of reduced-fat feta cheese and 1/4 teaspoon of red pepper flakes.
- 11
Cook on the stovetop for 2 minutes until the edges begin to set, then transfer the skillet to the preheated oven.
- 12
Bake for 15-18 minutes until the frittata is set in the center and lightly golden on top.
- 13
Remove from the oven and let rest for 5 minutes before slicing into quarters and serving.
Nutrition Information (per serving)
445
45g
22g
20g
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