If you haven't jumped on the brinner (breakfast-for-dinner) train yet, it's time.
Not only is it pantry-friendly, but this kitchen sink frittata is a supremely satisfying way to use up the leftovers from your veggie and deli drawers.
Make a frittata on a Sunday and you're guaranteed at least a few uber-healthy dinners or breakfasts during the busy work week. Once you start this weekly ritual, you won't be able to stop.
Oh and that secret ingredient? High-protein, low-cal cottage cheese – which makes it impossibly moist and fluffy.
Enjoy!
Servings: 6 | Time: 20 Minutes
Ingredients
1 T extra virgin olive oil
1-2 cups leftover cooked or uncooked veggies (roasted broccoli, cauliflower, more root vegetables, zucchini, tomatoes, etc.)
½ cup protein (cooked chicken, turkey, sausage, bacon, turkey bacon, beans, etc.)
8 eggs
½ cup cottage cheese
1-2 splashes milk
1/8 cup shredded or grated parmesan cheese
Salt and pepper
Directions
1.) Preheat oven to 400 degrees.
2.) Heat oil over medium in a 10-inch oven-safe pan. (If you're worried about the handle on your pan, wrap it in foil before placing it in the oven.)
3.) Add any uncooked veggies to the pan and saute until softened, then add any cooked veggies plus protein and incorporate. You're looking for about 2 cups total of veggies + protein. Season with salt and pepper.
4.) While the veggies cook, whip 8 eggs in a bowl, plus cottage cheese and milk, plus salt and pepper.
5.) Pour eggs into pan, evenly over veggies, and top with parmesan cheese.
6.) Bake in oven about 15 minutes, until eggs are just set in the middle.
7.) Serve wedges with hot sauce (optional) and enjoy!
Pairs perfectly with a simple green salad for dinner or fresh fruit at breakfast.