The Doctor's Kitchen

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💭 If there’s one thing I would recommend as a doctor and nutritionist, it’s protein at breakfast. These tupperware frittatas solve all my problems mid-week when it’s all-go in the house, I just grab one and go! I’ve got to give credit to my wife for introducing these to me. She often preps a batch at the start of a busy week, switching up the vegetables and flavours depending on what she has to hand. Ovenproof glass Tupperware doubles up as both bakeware and storage, cutting down on washing up and making meal prep even easier. Ingredients (serves 6) 6 eggs 150g cottage cheese 90g spring onion, finely sliced 45g baby spinach, finely sliced ¾ tsp salt A few grinds black pepper Method: 1. Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan. Line a small glass oven-proof dish (8x12cm) with parchment paper. 2. Crack the eggs into a bowl and whisk to break up. 3. Add all remaining ingredients and stir to combine. 4. Pour the mixture into your prepared baking dish and bake for 15–18 minutes, until mostly set. A slight jiggle is fine as they will continue to cook further in the residual heat. If any parts look very runny, use a knife to gently cut through the frittata so the uncooked mixture can mingle with the cooked, then return to the oven for 30 seconds to 1 minute. Find this recipe on the Doctor’s Kitchen app ➡️ just search “tupperware frittata”, and browse thousands of delicious, high protein recipes.