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High-protein breakfast idea featuring a vegetable frittata and protein pancakes.
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20 Best High-Protein Breakfast Ideas: Vegetable Frittata

These high-protein breakfast ideas are perfectly filling, fiber-forward, and perfect for meal prep when mornings feel rushed. And this vegetable frittata is one of my favorites to keep in rotation. Watch the video below to see how I make this in my kitchen!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Keyword: High-protein breakfast ideas, High-protein recipes
Servings: 8 servings
Author: Lisa Bryan

Equipment

Ingredients

  • 10 large eggs
  • ½ cup yogurt or dairy-free yogurt
  • 2 tablespoons olive oil
  • 1 leek white and light green parts chopped
  • ½ pound thin asparagus trimmed and cut into 1/2-inch pieces
  • 1 cup frozen peas
  • 1 cup (packed) baby spinach
  • salt and pepper to taste
  • 4 ounces goat cheese or feta/other cheese
  • Optional garnish: fresh dill, and parsley
US - Metric

Instructions

  • Cook leeks. Preheat the oven to 400°F(200°C). Heat the oil in a 10-inch oven-safe skillet over medium heat. Add the leek and saute for 3 to 4 minutes.
  • Add asparagus. Then add the asparagus and saute another 1 to 2 minutes.
    Sauteeing leeks and asparagus for spring vegetable frittata
  • Add veggies. Then add the frozen peas, baby spinach, salt and pepper, and saute another 1 to 2 minutes, or until the spinach is wilted. Remove ⅓ of the vegetables to a plate (optional, but it makes for a prettier frittata), and make sure the remaining half of vegetables is evenly spread out.
    Sauteeing vegetable for spring vegetable frittata.
  • Whisk eggs. In a large bowl, whisk the eggs, yogurt, salt and pepper. Pour the eggs over the half of the vegetables in the pan. Cook on the stove for 2 to 3 minutes.
  • Add eggs and cheese. Add the remaining vegetables on top, then dollop with the goat cheese. Transfer to the oven and cook for 15 to 20 minutes, or until the eggs are set.
    Cooking eggs with vegetables in a pan for a spring frittata
  • Garnish with additional herbs before serving.
    A skillet of a vegetable spring frittata

Video

Notes

  • I love my 10" Staub pan for frittata recipes. It goes from the stovetop to the oven to the table! 

Nutrition

Calories: 190kcal | Carbohydrates: 7g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 164mg | Potassium: 390mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3770IU | Vitamin C: 19mg | Calcium: 116mg | Iron: 3mg