Serves 4 Breakfast, Meal-prep, High-protein, Emily-english No ratings
Ingredients
- 4 protein bagels
- ½ 500g carton egg whites
- 2 eggs
- 1 handful of chopped parsley
- 1 handful of chopped basil
- 1 spring onion, diced finely
- 4 sun dried tomatoes, drained from oil, diced
- 4 slices of smoked Applewood cheese
- Salt and black pepper
- Spinach and sliced tomatoes to serve (optional)
Method
Whisk the eggs and egg whites with chopped parsley, basil, diced spring onion, sun dried tomatoes and season with salt and pepper. Tip into a suitable oiled or non-stick baking dish so it will cut into 4 bagel-sized squares around 2cm thick. If your dish gives you a thin frittata, simply double stack in the bagel.
Bake the frittata at 200C fan for 5-10 minutes until set. Allow to cool.
Cut the frittata into 4 squares to fill each bagel. Place a slice of cheese on top and close. Wrap each bagel in foil and freeze for up to 3 months.
To serve, remove from the freezer to thaw at room temp overnight, then stick into the air fryer or warm in the oven at 200C for 5-6 minutes until the cheese has melted. Add spinach and tomatoes if you like.
Comments
No comments yet.