Protein & Low GI Frittata Cookies

Ingredients

• 4 eggs (large)
• 120 g skyr (or Greek yogurt)
• 160 g almond flour
• 20 g ground flaxseeds (freshly ground or store-bought)
• 1 tsp baking powder
• 0.5 tsp fine salt
• 70 g shredded cheese (emmental, cheddar, or comté; divided (50g + 20g))
• 90 g chicken ham (nitrite-free, or pork ham, diced)
• 1 fresh basil (a small bunch, chopped)
• 5 sun-dried tomatoes in oil (well-drained and minced)
• spices (onion and garlic powder, ground pepper, oregano, etc.)

Steps

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Crack the 4 eggs into a bowl, add the 120g of skyr, and whisk well until the texture is smooth. Set aside.

3. 3

   In a larger mixing bowl, combine the dry ingredients: 160g of almond flour, 20g of ground flaxseeds, the fine salt, the spices (garlic, onion, pepper), and the baking powder.

4. 4

   Next, add the mix-ins to the dry mixture: 50g of shredded cheese, the minced sun-dried tomatoes, the roughly chopped basil, and the diced chicken ham.

5. 5

   Mix the dry ingredients and mix-ins again, then pour the egg-skyr mixture over them.

6. 6

   Stir well with a spatula until a homogenous mixture is formed.

7. 7

   On a baking sheet lined with parchment paper, form 6 round mounds of about 110g of dough each to create the cookies.

8. 8

   Sprinkle the cookies with the remaining 20g of shredded cheese and a little oregano.

9. 9

   Bake for approximately 15 minutes until they are nicely golden brown.

Notes

Storage tips: These cookies can be prepared in advance and stored in the refrigerator or freezer. To reheat, simply pop them in the toaster. Nutritional values per cookie: approximately 303 calories, 20.4g of protein, and less than 3g of carbohydrates.

Nutrition per serving

• breakfast
• high-protein
• low GI
• gluten-free
• batch cooking
• easy
• savory
• eggs