High Protein Veggie Frittata

Fuel your body in the morning with some high protein and a variety of veggies… All thanks to this flavorful veggie frittata recipe! Made with eggs and packed full of veggies like bell peppers and onions, this breakfast frittata is perfect for brunch and filling enough for lunch.

I just love an adaptable recipe, don’t you?

This breakfast frittata is amazing because there are so many ways you can make it and different times you can eat it.

Even though eggs are usually considered to be morning food, this frittata is so filling that it tastes great for lunch. It sure makes a nice break from the typical soup, salad, and sandwich lunch!

It’s also gorgeous enough to serve at a fancy brunch or for a large group. It feeds a crowd so effortlessly.

The secret to this fluffy frittata is the protein-rich cottage cheese. It really gives it a magical mouth feel and a deeper, richer flavor. Honestly, I’m never making another frittata without cottage cheese again!

Plus, if there is another veggie you like, you can always add it to this frittata. It’s so easy to customize and make it taste just how you want it.

Isn’t that the best part of cooking? You are in full control!

Beginning cooks, this one is for you! It’s so delicious and looks (and tastes) like you spent hours on it – but it’s way easier than that!

Ingredients Needed

There are only healthy, whole ingredients in this scrumptious veggie frittata. Here’s a bit more information about what I used.

• Eggs: You will need 4 eggs and it doesn’t matter what size.
• Egg whites: In addition to the eggs, you’ll need one extra egg white. This is what gives the frittata the soft and fluffy texture.
• Cottage Cheese: You only need 1/2 cup of cottage cheese. This adds protein to the frittata and makes it taste nice and rich.
• Salt: Use a pinch of salt, or about a teaspoon. The salt really enhances the rest of the flavors from the other ingredients.
• Pepper: You need half as much pepper, about 1/2 a teaspoon. You can add more if you want it to have a stronger flavor.
• Avocado oil: You need a tablespoon of avocado oil to sauté the veggies. I love how avocado oil makes the veggies taste and it adds healthy fats to the dish too.
• Red Bell Pepper: Not only does it add color, but this is the sweetest type of pepper and it is full of nutrients too. You can also swap it out for green, yellow or orange pepper as well! You only need to dice one red bell pepper.
• Yellow Onion: Dice up 1/2 a yellow onion. Any type of onion will work, so use your favorite kind.
• Broccoli: Chop up about a cup of broccoli. For the best taste, try to just use the florets, not the stems.
• Turkey Bacon: You need 3 strips of bacon. I used turkey bacon because it has lower fat and still tastes like crispy bacon.
• Garlic: Mince 2 cloves of garlic. Fresh garlic adds some irrisistible flavor to the frittata.
• Cheddar Cheese: Shred about 1/2 a cup of cheese. Freshly shredded cheese will have taste better but you can also use preshredded to save some time. If you don’t like cheddar cheese, just swap it out for your favorite kind!

Kitchen Tools Required

You probably already have everything you need to make this delicious frittata. Here is what I used when I made it.

• Mixing Bowl
• Whisk
• Oven-Proof Skillet
• Knife
• Cutting Board

For measuring you will need 1 cup, 1/2 cup, 1 teaspoon, and 1/2 teaspoon.

How To Make An Easy Breakfast Veggie Frittata

All the exact steps are also in the printable recipe card at the bottom of this post.

First, preheat your oven to 350F.

Then, in a bowl, whisk together the eggs, egg whites, cottage cheese, salt, and pepper.

In a skillet or saute pan, heat oil over medium-high heat.

Add in pepper, onion, broccoli, and turkey bacon. Let it cook for about 5-7 minutes or until the veggies soften.

Next, add in the garlic and cook for one minute. Turn off the heat and let it cool down slightly (about 5 minutes).

Pour the veggie mixture into the eggs, then add the cheddar cheese. Stir it all together.

Spray the saute pan with nonstick spray and pour the egg mixture back into it.

Finally, bake it for 30-35 minutes or until it is firm. Let it cool for about five minutes before serving.

Below are some common frittata questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

Can I make this into egg muffins?

Yes, you can use this recipe to make ‘on the go’ egg muffins. Just follow the steps and before you bake it, pour the frittata mixture into a greased muffin pan.

Bake it until you can insert a toothpick and it comes out clean.

Is a frittata the same as a crustless quiche?

A frittata is crustless and cooks faster than a quiche, which usually has a flaky crust. By that definition, I suppose a frittata is the same thing as a crustless quiche.

What is the safe cooking temperature of a frittata?

If you have an instant-read food thermometer, then cook this frittata until it reaches an internal temperature of 160°F, which is the safe cooking temperature of eggs.

How can I make this frittata taste spicier?

This recipe makes a mild-tasting frittata. If you want it to have more heat, then dice up some hot peppers. My favorites are jalapeños or habaneros!

You can also splash your favorite type of hot sauce or salsa over the top.

If you have leftovers, store the frittata in an airtight food storage container and keep it in the refrigerator for up to 3 days.

This recipe is also freezer-friendly!

Just bake it in a freezer-safe container. Then, let it cool off completely.

When it is cooled off, wrap it up tightly in aluminum foil and store it in the freezer for up to 6 months.

When you are ready to reheat it again, just heat it in the 300F oven for about 10-15 minutes.

If you liked this recipe, you’ll want to try these!

Here are some more of my favorite egg recipes. Enjoy!

• Sweet Pototato Egg Breakfast Casserole
• Egg Muffin Cups – 4 Ways
• Broccoli Cheedar Quiche With Sweet Potato Crust
• Freezer-Friendly Southwestern Breakfast Burritoes
• Healthy Spinach Bacon Quiche

Photos by Moriah Sawtelle and recipe by Erin Antoniak.