Breakfast, Sheet pan, from Cook Twice
Veggie Egg White Frittata
A fluffy, sliceable sheet pan frittata packed with spinach, sweet peppers, salty feta and creamy cottage cheese. One pan makes a week of breakfasts at roughly 30 g of protein and under 250 calories a square.
245calories30gprotein9gcarbs10gfat
Per serving. Estimates from USDA and label data, optional ingredients included.
Serves 640 minLevel 2 Meal prep
Open in the Kitchen
Ingredients
- 4 cups (960 ml) liquid egg whites
- 4 large eggs
- 1 cup (226 g) low-fat cottage cheese
- 4 oz (113 g) crumbled feta
- 5 oz (142 g) baby spinach, roughly chopped
- 2 bell peppers, diced
- 1/2 medium onion, diced
- 2 green onions, sliced, to finish (optional)
- Hot sauce to serve (optional)
- 1 tsp avocado oil plus avocado oil spray; 2 cloves garlic, minced; 1 tsp salt, 1/2 tsp pepper, 1/2 tsp oregano, 1/2 tsp paprika
From Cook Twice, Eat All Week
The method is in the book.
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