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Mediterranean cottage cheese frittata loaf recipe
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7 ratings
This high-protein frittata is baked in a loaf tin so you can easily pack it for an on-the-go lunch or snack. Cottage cheese boosts the protein and olives and Parmesan add moreish, savoury flavours. See method
Ingredients
- 8 large eggs
- 150g cottage cheese
- ½ red onion, finely chopped
- 125g cherry tomatoes, quartered
- 50g black olives, halved
- ½ tsp dried chilli flakes
- 30g fresh basil, roughly chopped
- 15g Parmesan, finely grated
High in protein
Each serving contains
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Energy
560kj
134kcal
7%
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Fat
9g
13%
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Saturates
3g
15%
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Sugars
2g
2%
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Salt
0.6g
9%
of the reference intake
Carbohydrate 2g
Protein 11.5g
Fibre 0.7g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C, and line a 900g loaf tin with baking paper.
- In a large jug or bowl, whisk the eggs together with some salt and pepper. Whisk in the cottage cheese then stir in all the other ingredients except the Parmesan.
- Pour the mix into the prepared tin and sprinkle over the Parmesan. Bake for 20-25 mins until firm to the touch. Leave to cool before slicing.
Tip: Make this recipe vegetarian by using Pecorino cheese instead of Parmesan.
See more High-protein meals