Protein-Packed Fruity Skillet Frittata

I’ve been playing around a lot with my Froothie Optimum G2.1 Platinum Series Blender a lot recently – making Paleo and Vegan Nutella, nut mylks, and even ice cream. But this Protein-Packed Fruity Skillet Frittata is something that breakfast dreams are made of – it takes zero time to prepare, you just shove the ingredients into a blender, cook on the hob for a few minutes, pop into the oven until it’s ready, and then serve. Simples!

But why add protein powder into an already protein rich breakfast I hear you ask? Well, I’m one of those people that’s highly active, and if I’m going to lift some weights I usually do so earlier on in my day. Eating 35g or more of protein at breakfast can help to control your appetite throughout the day, reducing cravings and unnecessary snacking as it keeps you feeling fuller for longer. But most importantly it helps to keep you energised and fuels your immune system which is vital for any athlete. So, without protein powder this frittata would only have 22.75g protein per serving.

So although I’m not a huge protein powder fan I decided recently to start using Vivo Life PERFORM (in Madagascan Vanilla) and it’s truly amazing as it’s the only protein I know to use antioxidant rich turmeric extract to accelerates recovery  and prevent inflammation. It also contains a blend of four plant proteins, bio-fermented BCAAs, digestive enzymes to increase absorption speed, and Himalayan pink salt to aid rehydration. So it’s safe to say that it’s a good all rounder when it comes to a protein powder. Each scoop contains 25g of protein which helps to add an extra 12.5g to each serving, bringing the grand total to 35.25g of protein.

I’ve also added in some chia seeds for some omega 3s and 6s, and some almond butter again for protein but also good fats too.

This frittata tastes amazing considering that it contains protein powder – it’s also quite sweet so don’t think of adding anything to the final product until you’ve tasted it at the end. I think it works best with some really sharp tasting berries like blackcurrants, redcurrants, or raspberries to help counteract the sweetness and protein taste.

This recipe will require you to have a 10″ inch cast iron skillet – I use the skillet from this Dutch oven combo from Eddingtons.

Protein-Packed Fruity Skillet Frittata

 

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Prep time

2 mins

Cook time

35 mins

Total time

37 mins

 

A Protein-Packed Fruity Skillet Frittata that breakfast dreams are made of. Juicy sharp fruits, fluffy sweet eggs, and protein for a complete breakfast.

Author: Greens of the Stone Age

Recipe type: Breakfast

Serves: 4

Ingredients

For the frittata:

• 7 free-range pastured eggs
• 2 very ripe bananas
• ⅓ cup coconut or nut milk
• 2 scoops Vivo Life PERFORM Madagascan Vanilla or protein powder of choice
• 2 tbsp chia or hemp seeds
• 1-2 tbsp almond butter
• Pinch of fine Himalayan pink salt (if coarse grind)
• 1 tbsp coconut oil

For the toppings:

• 1 cup frozen berries
• 1 banana (sliced)

Instructions

1. Pre-heat your oven to 180°C/350°F/Gas Mark 4.
2. Place all of your ingredients for the frittata (except for the coconut oil and toppings) into a high powered blender and process until fully blended. I use the Froothie Optimum G2.1 Platinum Series Blender because it blitzes everything in a split second (great for those groggy mornings).
3. Heat 1 tbsp of coconut oil into a 10" (25cm) cast iron skillet (I use this one) on a medium heat. Pour in your frittata mix and cook for 5 to 6 minutes.
4. Sprinkle your frozen berries on top and transfer the skillet to the oven. Bake for 15 minutes before adding your sliced banana on top. Bake for a further 10 to 15 minutes until the frittata has puffed slightly and has set. It should be golden brown on top and firm throughout the middle. If unsure place a knife or metal skewer into the middle of the frittata - if it comes out clean and very hot to the touch then the frittata is ready.
5. Leave to cool for 5 minutes before slicing into wedges. Loosen the edges of the frittata with a silicone spatula and lift out the slices carefully before serving. Enjoy!

Notes

* All cup measurements used are UK cups and so 1 cup is equal to 250ml.
** This recipe will require you to have a 10" inch cast iron skillet - I use the skillet from this Dutch oven combo from Eddingtons.

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