I picked up this recipe online from Bob Morano’s Facebook page and altered it to my taste (I used Swiss chard instead of spinach, since the chard is coming in strong right now in the garden). I also added seasonings, left the salt out (not needed), and instead added Parmesan cheese for a nice, deep, savory flavor.
Eggs have gone down by half in cost in the past year, from $2.99 a year ago to $1.49 a dozen now. That is an affordable protein.
I enjoyed the dish very much; however, next time I would blend the eggs and cottage cheese in the blender first to break them up. While I don’t mind the texture of cottage cheese, it can be a turnoff for some people. Blend it smooth, and no one would know it has cottage cheese in it.
It’s definitely an easy recipe – and lets you have a grab-and-go breakfast for days, that will fill you up. And it’s an open-ended recipe where you can add ingredients you like.
This swiss chard, a tiny group, has grown fast. The rest, in the big beds, is still smaller. It’s far more heat tolerant than spinach is.
Breakfast High Protein Frittata
Ingredients:
- 12 large eggs
- 1½ cups full-fat cottage cheese
- ½ cup freshly grated Parmesan cheese
- 1 tsp dried parsley
- 1 tsp granulated garlic
- Pinch of ground black pepper
- 1 Tbsp avocado oil
- 1 small onion, diced
- 1 cup diced tomatoes (about 2)
- 1 package (12 links) precooked turkey breakfast sausage
- 2 handfuls of finely chopped swiss chard
Directions:
Preheat oven to 350. Cut a piece of parchment paper to fit a 9×13 baking pan. Scrynch it up, then unfold it. Spritz the pan with avocado oil, lay the paper in, then spritz it on top.
In a mixing bowl, whisk the eggs, cottage cheese, cheese, and herbs/spices; set aside.
In a large saute pan over medium-ish heat, add the oil and onion, and saute for a couple of minutes. Add the tomatoes and sausage, and let them sauté until the tomatoes release most of their moisture.
Add the chard, and continue sautéing until the greens turn deep green and wilt.
Spread in the prepared pan. Let cool for a minute or so, then spread the prepared egg mixture over the top.
Bake for about 40 minutes, until the center is set.
Let cool for at least 5 minutes, then cut into 6 sections and serve.
Leftovers can be chilled and eaten rewarmed. Reheat in microwave for about 1 minute 30 seconds.
Makes 6 servings
~Sarah