Kassidy’s Protein Frittata

Servings6

Time to Cook25 minutes

Time to Prepare20 minutes

Recipe developed for BC Egg by Kassidy Rutledge

Kassidy is an athlete based in Kelowna, BC. You can follow her on Instagram at @kassidyrutledge. She’s also a great cook who loves eggs as a protein source to fuel her power lifting workouts.

“This recipe has 16g of protein per serving which makes it a great option for athletes like me!” – Kassidy

Ingredients

12 large, BC eggs
1 cup cottage cheese (or milk)
1 cup grated cheddar cheese
1 tablespoon chopped fresh basil
Salt and black pepper to taste
1 tablespoon olive oil
½ cup chopped red bell pepper
1 ½ cup sliced mushrooms
¼ cup shallots
2 garlic cloves, minced
1 ½ cup packed spinach leaves
¼ cup sliced zucchini for garnish

Instructions

Preheat the oven to 375 degrees F.
In a large blender, blend together BC Eggs, cottage cheese, cheddar cheese, basil and a little bit of salt and pepper. Set the blender aside.
In a 10-inch cast iron pan, heat the oil over medium-high heat. Add the red pepper, the mushrooms and the shallots. Sauté for 4 minutes, stirring occasionally. Add the spinach and the garlic and cook for 1 minute or until spinach is wilted.
Pour your egg mixture over the veggies in the skillet. Let the mixture cook for one minute, without stirring, so that the bottom can set. After one minute, add your sliced zucchini on top gently.
Place the skillet in the oven and cook for about 12 to 15 minutes or until the middle is set. You might need help with this step because the pan is hot and quite heavy!
After removing the frittata from the oven, let it cool slightly. Cut it into slices and enjoy it warm!