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Mediterranean cottage cheese frittata loaf recipe

3 ratings

This high-protein frittata is baked in a loaf tin so you can easily pack it for an on-the-go lunch or snack. Cottage cheese boosts the protein and olives and Parmesan add moreish, savoury flavours. See method

Serves 8
Takes 35 mins plus cooling
134 calories / serving
Healthy
Gluten-free

Ingredients

8 large eggs
150g cottage cheese
½ red onion, finely chopped
125g cherry tomatoes, quartered
50g black olives, halved
½ tsp dried chilli flakes
30g fresh basil, roughly chopped
15g Parmesan, finely grated

High in protein

Each serving contains

Energy
560kj
134kcal 7%
Fat
9g 13%
Saturates
3g 15%
Sugars
2g 2%
Salt
0.6g 9%

of the reference intake
Carbohydrate 2g Protein 11.5g Fibre 0.7g

Method

Preheat the oven to gas 6, 200°C, fan 180°C, and line a 900g loaf tin with baking paper.
In a large jug or bowl, whisk the eggs together with some salt and pepper. Whisk in the cottage cheese then stir in all the other ingredients except the Parmesan.
Pour the mix into the prepared tin and sprinkle over the Parmesan. Bake for 20-25 mins until firm to the touch. Leave to cool before slicing.

Tip: Make this recipe vegetarian by using Pecorino cheese instead of Parmesan.

See more High-protein meals