This weeks frittata was so good and super easy. I’m on the high protein/healthy fat/lower carb breakfast vibe, so if thats you, this is for you. Wake up excited for breakfast this week.
While I’m not a smoked salmon cooked in my eggs kind of gal, I love the idea of making my eggs the vehicle to carry my smoked salmon instead of a heavy bagel or piece of bread.
As per my typical frittata prep, this baby makes 4 servings that you can pack up for your week ahead. Eat cold, or pan sear the eggs to reheat them; I tried it both ways.
Ingredients
- 8 Eggs
- 113g Full Fat Cottage Cheese
- 64g Full Fat Ricotta
- 2 tbsp Fat Free Feta
- 1/4 cup onion, diced
- 2 garlic cloves, minced
- 8 Asparagus Spears, ends removed
- 3 Cups Fresh Spinach
- 2 tbsp Olive Oil
- 12 ounces smoked salmon
- 2 avocados
Preheat oven to 350 and take out an oven safe fry pan. Whisk eggs, cottage cheese and ricotta. Heat the pan over medium-high heat, add the oil and the onion. Sauté until translucent. Add garlic and combine. Add the spinach and cook down until it is wilted and most of the water is evaporated. Place asparagus on top of the spinach, season with salt, pepper and feta then pour the egg mix over everything. Season again with salt and pepper as desired and transfer to the oven for 20 minutes.
Once cooked through, slice into 4 pieces and wrap each in foil.
When I’m not eating breakfast at home, I will pack my salmon and half an avocado into a container so my whole meal is grab n’ go.
Calories | 458
Protein | 36.8
Fat | 30.7
Carbs | 9.9
Fiber | 3.9
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