Egg & Veggie Scramble with Cottage Cheese
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Protein: ~25g per serving
Ingredients:
- 2 eggs + 2 egg whites
- ½ cup low-fat cottage cheese
- ½ cup diced bell peppers and spinach
- Salt, pepper, olive oil
Instructions:
- Sauté veggies in olive oil for 2–3 mins.
- Whisk eggs and egg whites together, and pour over veggies.
- Stir in cottage cheese as the eggs begin to cook.
- Cook until set. Season and serve.
Deviled Eggs with Greek Yogurt & Smoked Salmon
Protein: ~8g per 2 halves
Why it’s great: A leaner, protein-packed take on a classic.
Ingredients:
- 6 hard-boiled eggs
- ¼ cup plain Greek yogurt
- 1 tsp Dijon mustard
- 2 oz smoked salmon (finely chopped)
- Chives, paprika, salt & pepper
Instructions:
- Halve eggs, remove yolks, and mix with yogurt, mustard, and seasonings.
- Spoon or pipe the mixture back in.
- Top with smoked salmon and chives.
Herb-Crusted Lamb Chops
Protein: ~30g per chop
Why it’s great: A traditional Easter centerpiece with a protein boost.
Ingredients:
- 4 lamb chops
- Garlic, rosemary, thyme, olive oil
- Salt & pepper
Instructions:
- Rub chops with herbs, garlic, and olive oil.
- Sear in a hot pan 2–3 mins per side, then finish in oven at 400°F for ~8 mins.
- Rest before serving.
Spring Veggie Frittata with Feta & Chicken
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Protein: ~25g per slice
Why it’s great: Easy to make ahead, works for brunch or dinner.
Ingredients:
- 6 eggs
- ½ cup shredded cooked chicken
- ½ cup asparagus, diced
- ½ cup zucchini or peas
- ¼ cup feta cheese
- Salt, pepper, herbs
Instructions:
- Sauté veggies briefly.
- Whisk eggs, fold in chicken, veggies, and feta.
- Pour into a greased baking dish or skillet.
- Bake at 375°F for ~25 mins.
Carrot Cake Protein Pancakes
Protein: ~20g per serving
Why it’s great: Sweet and festive, but packed with protein.
Ingredients:
- ½ cup oat flour
- 1 scoop vanilla protein powder
- 2 eggs
- ¼ cup grated carrot
- ¼ tsp cinnamon, nutmeg
- Splash of almond milk
Instructions:
- Mix all ingredients until batter forms.
- Cook pancakes on a non-stick pan until golden.
- Top with Greek yogurt, walnuts, and a drizzle of maple syrup.
Stuffed Chicken Breast with Ricotta & Spinach
Protein: ~40g per serving
Why it’s great: Elegant enough for Easter dinner, packed with lean protein.
Ingredients:
- 2 large chicken breasts
- ½ cup ricotta
- ½ cup spinach (cooked & chopped)
- Garlic, lemon zest, salt & pepper
Instructions:
- Slice a pocket in each breast.
- Mix ricotta, spinach, and seasonings. Stuff into chicken.
- Bake at 375°F for 25–30 mins.
Tofu & Egg Stir-Fry Bowl
Protein: ~30g
Ingredients:
- 2 eggs
- ½ block firm tofu (cubed)
- 1 cup mixed veggies (broccoli, carrots, bell peppers or whatever veggies you have on hand!)
- Soy sauce, sesame oil, garlic
Instructions:
- Pan-fry tofu until golden. Set aside.
- Scramble eggs in the same pan.
- Add veggies and tofu back in, stir-fry with soy sauce and garlic.
- Drizzle with sesame oil before serving.
High-Protein Egg Salad (Greek Yogurt-based)
Protein: ~22g per serving
Ingredients:
- 3 hard-boiled eggs (chopped)
- ¼ cup Greek yogurt
- 1 tsp mustard
- ½ celery stalk (diced)
- Salt, pepper, paprika
Instructions:
- Mix all ingredients in a bowl.
- Serve on whole-grain bread, in a lettuce wrap, or with crackers.
And if you enjoyed this article, don't missthese 8 High-Protein Foods with Nearly Zero Calories That Melt Fat.