Preppable Protein Bagels Recipe

Serves: 4 Prep Time: 15 minutes Cook Time: 10 minutes

Ingredients:

4 protein bagels, sliced

1 cup egg whites (about 8 large)

2 large eggs

1 large tomato, finely diced

6 button mushrooms, finely diced

1 small handful baby spinach, chopped

4 slices reduced-fat cheddar cheese (optional)

Salt, to taste

Freshly ground black pepper, to taste

Nonstick cooking spray

Directions: Preheat oven to 400°F.

In a large bowl, whisk together egg whites and whole eggs.

Stir in tomato, mushrooms, and spinach. Season with salt and pepper.

Lightly coat a baking dish with nonstick cooking spray, then pour in the egg mixture.

Bake for 5–10 minutes, until eggs are set and lightly golden. Let cool slightly.

Cut the frittata into 4 squares. Place one piece on the bottom half of each bagel, add a slice of cheese if using, and top with the other half of the bagel.

Wrap each bagel in foil. Store in the fridge for up to 3 days or freeze for up to 3 months.

To reheat from frozen:

Thaw overnight in the fridge, then heat in the air fryer or oven at 400°F for 5–6 minutes, until hot and the cheese is melted.

Meal prep tip: These are perfect to make on Sunday and enjoy all week.

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