High protein herby pea, feta and cottage cheese frittata recipe
With so much chat about protein and fibre, we might be looking for easy ways to add more into our day. This herby pea, feta and cottage cheese frittata is a super simple (and delicious) option. And it’s ready in under an hour.
Made with just a handful of everyday ingredients, it’s packed with protein from eggs, cottage cheese, feta and Parmesan, while peas add a dose of fibre. Enjoy it warm for breakfast or brunch, or serve alongside a big green salad for lunch. You can also make it ahead of time and keep slices in the fridge for an easy snack or when you’re in need a quick mid-week dinner.
Herby pea, feta and cottage cheese frittata recipe
Serves 6
Ingredients
- 9 eggs
- 150g peas
- 200g cottage cheese
- ½ block of feta, crumbled
- A handful of grated Parmesan
- Fresh parsley, finely chopped
- Fresh chives, finely chopped
- Fresh rosemary, finely chopped
- Salt and freshly ground black pepper
- A little oil or butter, for greasing
Method
- Preheat the oven to 175°C (fan). Grease an 8–9 inch square baking dish with a little oil or butter.
- If you’re using frozen peas, pour boiling water over them and leave for a few minutes to defrost. Drain thoroughly before using.
- Crack the eggs into a large bowl and whisk until smooth and fully combined. Season with salt and black pepper, then stir through the cottage cheese.
- Add the chopped parsley, chives and rosemary and mix well.
- Scatter the peas and crumbled feta evenly over the base of the prepared baking dish. Pour the egg mixture over the top, making sure everything is evenly distributed.
- Finish with a generous sprinkle of Parmesan.
- Place in the oven and bake for 25–35 minutes, or until golden on top and fully set in the centre.
- Leave to cool for a few minutes before slicing and serving.
View this post on Instagram
