My Easy High Protein Frittata Recipe with Cheese and Vegetables ticks all the boxes! It’s healthy, quick, easy and has so many variations you can literally use whatever you have left over in your fridge. Not only that, it’s vegetarian, gluten free, budget friendly and zero waste! This is one recipe you'll keep returning to again and again!
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High-protein breakfast recipes are hard to find! And this delicious frittata is perfect for that - being full of eggs and goat cheese
You can stick to the recipe or literally use whatever veggies, dairy and cheese you have. Honestly anything goes in this high-protein breakfast or fast weeknight dinner. Instead of milk you can use cream or sour cream. You can also use leftover mashed root veg or sweet potato if you have any.
Jump to:
- Why You'll Love This High Protein Frittata
- High Protein Frittata Ingredients
- How to Make Vegetable Frittata - Step-By-Step
- Frequently Asked Questions
- Variations & Substitutions
- Tips & Tricks
- How To Serve
- How To Reheat
- How to Freeze
- Pin This High Protein Frittata Recipe For Later
- What Do You Think?!
- More Easy Recipe Ideas
- Printable Recipe
- Easy High-Protein Frittata Recipe
- Reader Comments & Ratings
Why You'll Love This High Protein Frittata
- This makes a wonderful healthy protein omelette, a one pan dinner for any time of the year, but a fast solution for busy mornings.
- Frittata is one of my favorite egg recipes, made using a few basic steps and completely customizable. You can add whatever flavorings you like, or have in the fridge and want to use up!
- It provides my favorite way to use up leftover vegetables you think you don’t have any use for. And contributes to reducing food waste in your house.
- Any leftovers are great packed in lunch boxes for the next day. Room temperature frittata slices also make a great breakfast.
- Frittata can also be frozen and re-heated - making it great for meal prep, a perfect make ahead dinner or brunch.
- Try some of my other easy healthy breakfast recipes:
High Protein Frittata Ingredients
Find the full list and quantities in the recipe card below.
Vegetables - I used a combination of onion, leek, bell pepper (any color), cherry tomatoes, and kale in this frittata. However, as I've mentioned previously anything goes so feel free to use any combination of fresh fruit and vegetables.
Fresh Herbs - Fresh soft herbs are a great addition to a frittata. I used dill but mint, parsley, basil, tarragon or cilantro all work well here too.
Eggs - I use 8 fresh free range eggs which have lovely rich yellow egg yolks. This recipe will happily serve 4 people.
Milk - I like to use whole milk in this healthy frittata to add a creamy texture, you could also use reduced-fat milk.
Cheese - cheese is a great addition to any frittata, I've opted for crumbled goat cheese, but you can use any variety of crumbled or shredded cheese in this easy omelette.
How to Make Vegetable Frittata - Step-By-Step
Find the full printable recipe card below.
First thing to so is start sautéing whatever vegetables you're using in olive oil or butter over medium heat in a nonstick skillet until soft.
While the chopped vegetables are cooking, mix together the uncooked eggs and milk and season well. Add herbs or seasonings and mix again.
Add the beaten eggs to the pan, and stir gently to evenly distribute the filling and egg mixture.
Allow the base to set slightly on the stove.
Evenly sprinkle over the cheese.
Remove the pan from the stove and carefully transfer to a 400ºF/200ºC oven.
Bake for around 15 to 20 minutes, watching carefully. You know a frittata is done when the eggs are set, the egg is coming away from the edges of the pan, and the top is slightly puffed up and the edges of the cooked eggs are golden.
Frequently Asked Questions
What is the difference between an omelette and a frittata?
So what is the big difference between an omelette and a frittata anyway? The first point to make in my humble opinion, is that omelettes are harder to cook! You're supposed to cook the egg a little first, then fold the filling in the middle. With a frittata all the ingredients are mixed together then simply poured into the pan - making it hard to go wrong!
If you want to get very technical, omelettes are also usually single serve. Whereas the fluffy texture of a frittata can serve many people at once - which again makes them much easier. The other great thing about a frittata is that they can be cut up and served cold, which makes them ideal for meal prep and perfect for next day breakfast and lunches.
What is the Best Type of Pan for Making Frittata?
You can use any pan which can go from stovetop into the oven. A well seasoned 10 inch cast iron skillet is perfect since conducts heat well and cooks evenly. A good quality oven safe non-stick skillet will also work well here.
Variations & Substitutions
This high-protein omelette is easily adapted to taste and a great way of using up bits and pieces, and leftovers that you might have in your fridge. You really can go wild here and use whatever you have. Here are some suggestions and optional ingredient:
- Red onions, bell peppers - cherry tomato.
- Any cheese works! Or try adding a cup of cottage cheese for even more protein.
- Broccoli, cooked potato, spring onions (green onions) and cheddar cheese.
- Fresh herbs (one tablespoon each of parsley, mint and tarragon - or whatever you have) with baby spinach and grated Parmesan cheese.
- Sun-dried tomatoes or cherry tomatoes, with fresh spinach, basil and mozzarella.
- Cooked chopped sweet potato with feta cheese, green peppers, black beans and hot red pepper flakes.
- Add some meat to your frittata, try leftover roast chicken or ham, some sliced chorizo sausage or salami.
- If you prefer you can use all egg whites rather than whole eggs.
- Or to make a more rich breakfast frittata add a splash of heavy cream. You can also add Greek Yogurt.
Tips & Tricks
- Don't over cook the frittata or it will go rubbery! You want to catch it just as the eggs set and it turns golden brown.
- Proper seasoning makes all the difference to the finished frittata, you need more than just a pinch of salt. Make sure to season the eggs really well with sea salt and black pepper.
- Allow the frittata to cool slightly before cutting into wedges. This helps the ingredients 'set' making it easier to cut.
How To Serve
Frittata can be cut into wedges like a pizza. I think it makes a great high-protein breakfast on its own, since it's packed full of veggies and protein. I also like to spoon a dollop of fresh yoghurt on top with some fresh herbs if I have them - heaven!
Additionally it's a versatile addition to a larger brunch menu if you're planning a big get together.
If you plan to serve it as part of a larger lunch or evening meal, Frittata also goes really well with a green salad and some crusty bread. Try my Kale & Cannellini Bean Salad, or Beetroot, Walnut & Feta Salad.
How To Reheat
You can leave leftover frittata wrapped in an air tight container in the fridge for a day. To reheat, wrap in foil to prevent it drying out and place in a warm oven at around 300ºF/150ºC for 20-30 minutes. I try to avoid microwaving Frittata, since it can make the eggs go dry and rubbery. Frittata is also delicious to eat cold in slices the next day.
How to Freeze
You can definitely freeze frittata, either whole or cut up into portions. This makes it a fantastic 'make ahead' recipe for a quick dinner or easy brunch. Make sure it is stored in an airtight container and defrost it thoroughly in the fridge before reheating (directions above).
Pin This High Protein Frittata Recipe For Later
What Do You Think?!
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More Easy Recipe Ideas
Printable Recipe
Easy High-Protein Frittata Recipe
Ingredients
- 1 tbsp Olive Oil
- ½ Onion - chopped
- 1 Leeks - sliced
- 1 Bell Pepper - sliced into 1 inch strips
- 10 Cherry Tomatoes - rough amount - a handful
- ½ bunch Kale - stemmed and thinly sliced
- Soft Herbs - I used dill but mint, parsley or cilantro all work well, washed and chopped
- 8 Eggs
- ¼ cup Whole Milk
- 1 cup Goat Cheese - crumbled into small pieces (or whichever cheese you’d like to use - feta, grated cheddar, gruyere or even parmesan all work well.)
- Sea Salt and Black Pepper - to taste
Instructions
- Preheat the oven to 400ºF/200ºC
- Heat oil. Sauté the onion first in a medium oven-safe non-stick skillet (or a cast iron) over a medium heat. Season with sea salt and pepper to taste.
- As the onion softens add the other veggies and sauté until soft. This will take roughly 5 to 10 minutes depending on which vegetables you use.
- Next add the tomatoes and herbs and stir for around 2 minutes, until the tomatoes are starting to burst.
- Meanwhile lightly beat 8 eggs with the milk in a medium bowl, season well with sea salt and pepper and add to pan.
- Tilt the pan and stir gently so the eggs mix evenly with the veggies. Leave the mixture to settle in the pan and start to cook.
- Add pieces of goat cheese on top
- Cook the frittata on a medium heat until the bottom is just set. Don’t over cook or it will go rubbery!!
- Transfer the frittata to the oven to finish. Watch it closely and remove when the frittata is starting to puff up and go golden!
- Serve with a green salad.
Jane Jackson says
Love this recipe - especially for using up the last bits of cheese at Christmas.