High Protein Frittata

NUTRITION

INGREDIENTS

Main

• 300 g - Pumpkin

• 5 g - Butter

• 1 medium - Red Bell Pepper

• 1 small - Red Onion

• 180 g - Cherry Tomatoes

• 10 piece - Eggs (Large)

• 60 g - Pecorino or Parmigiano

• 50 g - Low Fat Greek Yoghurt

• 160 g - Low Fat Cottage Cheese

• 1 pinch - Salt

• 1 pinch - Black Pepper

HOW TO PREPARE

Step 1.

Start by cutting pumpkin into cubes, and baking at 200C (490F) for roughly 30 minutes on the third or top rack of your oven, salted.

Step 2.

In a pan, melt butter and saute sliced red bell pepper and onion. Once softened, add cherry tomatoes sliced in half. Cook until soft. Season with salt and pepper.

Step 3.

In a big mixing bowl, crack 10 eggs. Whisk in greek yogurt, cottage cheese, half of your pecorino/parmigiano portion (grated), salt and pepper.

Step 4.

Grease a baking pan or skillet with non stick spray or butter. Place baked pumpkin and sauteed vegetables on the bottom and spread evenly. Pour egg mixture on top. Sprinkle remaining cheese. Bake at 200C(390F) for 30-40 minutes. To know if it's cooked, poke a knife in the centre. If it comes out clean, it's finished.

Step 5.

Serve with fresh herbs, salsa, or hot sauce. Enjoy!