Greek Chicken Tzatziki Wrap
370 estimated calories · 61 g protein per listed portion
Mini Spinach Cottage Frittata Squares
By Tyler Bloomingdale · Built to Prep
Generated illustration; appearance and pictured props may differ from the prepared recipe.
Estimated nutrition per portion
187.1calories
31.7g protein
11.6g carbs
1.6g fat
Sodium: 344 mg / estimated
1 of 4 equal portions. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.
Ingredients and shopping list
Full batch: 4 listed servings.
- 600 g Pasteurized liquid egg whites
- 400 g No-salt-added cottage cheese, lowest-fat available; model 1% milkfat
- 200 g Spinach
- 200 g Red bell pepper
- 4 g Salt-free dried herb blend
Cooking instructions
Heat oven to 350 F and line an 8-inch square metal pan. Wilt chopped spinach and diced pepper in a dry nonstick pan until free moisture evaporates; cool. Whisk egg whites and cottage cheese, fold in vegetables and herbs, and spread evenly. Bake about 25-35 minutes until the center reaches 160 F. Cool, cut eight squares and pack two per snack.
Meal-prep storage
Refrigerate promptly within 2 hours at 40 F or below; use within 3-4 days. Freeze individual portions up to 2 months for best quality. Thaw in the refrigerator. Dairy mixtures may separate; stir after thawing. Reheat hot soup and cooked egg dishes to 165 F; do not repeatedly reheat the full batch.
Ingredient and allergy checks
Listed allergens: Milk, Egg. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.
Recipe notes
A protein-forward meal-prep recipe from the Built to Prep collection.
New development recipe; kitchen texture/yield and exact labels need testing.
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