Mini frittata with Greek yoghurt
Low-carb Phase 1 frittata with creamy yoghurt and fresh chives.
This mini frittata with Greek yoghurt is creamy inside and lightly golden outside, with fresh chives and salty feta that keep each bite interesting. The Greek yoghurt makes the eggs extra soft and fluffy. A protein-rich lunch that tastes just as good warm from the oven as it does cold on the go.
In Phase 1, low-carb choices with plenty of protein are the starting point. With 26 grams of protein and just 6 grams of carbohydrates, this frittata fits perfectly. The combination of egg, yoghurt and feta provides long-lasting satiety, valuable support within any protein diet when hunger strikes between meals.
Lovely with a fresh green salad or a few cucumber slices alongside. For on the go, pack the cooled frittata in a storage container, and you always have a handy protein-rich lunch at hand.
Zo maak je het
- Preheat the oven to 180 degrees.
- Whisk the eggs together with the Greek yoghurt, pepper and salt.
- Stir through the peppers, feta and chives.
- Divide between two silicone muffin tins or a small dish.
- Bake for 18 minutes until the frittata is set and lightly golden brown.
- Leave to cool slightly and serve.
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