Quick and Easy High Protein Veggie Frittata

Quick and Easy High Protein Veggie Frittata

Posted by Nicole Frain on Jul 31, 2019 in #recipes.

Makes 6-8


Ingredients

  • 1 packet Bulk Nutrients Quick Protein Egg Breakfast
  • 100ml water 
  • 100g capsicum - diced
  • 100g button mushrooms - diced
  • 200g roasted sweet potato - diced
  • 100g asparagus - diced
  • 100g peas
  • 100g onion - diced
  • 6 eggs
  • 100ml milk of choice
  • 150g feta - crumbed
  • Salt and pepper to taste
  • Dash of olive oil - for cooking
     

Directions

  1. Preheat oven to 180 degrees celsius and line a brownie tin with baking paper.
  2. Whisk Quick Protein Egg Breakfast, water, eggs, milk, salt and pepper and set aside. 
  3. Heat olive oil in a frying pan. Once hot add all vegetables (capsicum, asparagus, mushroom, peas and onion) and cook until softened.
  4. Place vegetables into the baking tray first.
  5. Scatter feta over vegetables and then pour over egg mixture.
  6. Bake for 20 - 30 minutes or until the centre is set. 
  7. Allow to cool slightly before cutting and serving.
  8. Best kept in the fridge for a maximum of 2 -3 days.
  9. Note: This is also equally delicious served cold. 

Nutritional Information

Per serve (183g) / Per 100g

Energy (kJ):724/395 | Protein (g): 16.8/9.2 | Fat (g): 7.3/4 | Saturated Fat (g): 3.4/1.8 | Carbohydrates (g): 8.5/4.7 | Sugar (g): 5.2/2.8 | Sodium (mg): 367/201

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