The BEST High Protein Egg Breakfast I’ve ever made (Frittata)


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This frittata can be meal prepped and stored in the fridge for 3-5 days. My cookbook is out now: https://payhip.com/b/7ubMY My …

46 replies
  1. mood man
    mood man says:

    He compares egg yolk and egg whites and comes to the conclusion egg whites are way better in terms of their calorie/protein ratio and then his first step in the cooking process is mixing 3 whole eggs lol.

    Reply
  2. Caner Zorlubas
    Caner Zorlubas says:

    Yogurt is Turkish,no need to say Greek Yogurt. Adding a nationality to a food's name does not change food's nationality. If I say Turkish Pasta, this does not change the fact that Pasta is Italian.

    Reply
  3. Steve F
    Steve F says:

    Delicious, thank you. I went half and half whole eggs to egg whites and bumps out slightly to 200g. Also added light mozzarella to the top for the extra protein. Was amazing but didn't quite cook right through, will try next time for 180 degrees for 30 min to see if that's better.

    Absolutely loved the flavors, thank you. Might try to make a bigger batch and cook in giant muffin trays for meal prep type approach, will see how it gooes.

    Reply
  4. Terimcgee
    Terimcgee says:

    What do you think about adding grated cheese on top after baking? My husbands on a macronutrient diet and I need just a bit more protein to make this 3 servings… his breakfast is 2:2:2…

    Reply
  5. ElephantWaffle
    ElephantWaffle says:

    Never understood not eating the yolks. There was one study it increases cholesterol but it’s been shown to have a much lesser effect than initially believed. Yolks are also where all the nutrients are

    Reply

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