Ever since the both of us started working at our new jobs, our breakfasts have mostly consisted of PB and chia seeds on gluten free toast and coffee. As delicious as this was, it wasn’t keeping me going for long enough. Especially if I worked out in the morning prior. I needed something more filling and nutritious, but which also required very little effort in the mornings to prepare.
So on Sunday, I rummaged through the fridge, pulled out a bunch of veggies and decided to throw them all into a big, delicious frittata!
Frittatas are a great breakfast option. They’re packed full of protein and good fats, keeping you fuller for longer and providing long sustaining energy for the day. The omega 3 fatty acids in the egg yolks are also great for brain function (and one knows only too well that’s important early in the morning!).
If you throw plenty of veggies in, you’ve also got something that’s packed full of vitamins and minerals. It’s truly a winner!
The best part about it though, is you only need to spend 15 minutes prepping it, 25 mins cooking it and at the end, you’ve got breakfast sorted for two people for four days. Totally worth the effort, am I right?
I cut it into 8 slices when it was cooled, put them into an airtight container to store in the fridge. Each morning, I’ve been taking out 2 slices, popping them on a baking dish and re-heating them in the oven at 180 degrees for 10-15mins while I shower (we don’t own a microwave).
Then all I have to do is make my coffee and a slice of toast when I’m ready to eat it. I’ve been loving gluten free toast with butter and avo, with a slice of this frittata. I’m so happy I’ve got enough for the next two days! This was the best idea I’ve had in weeks!
I used to hate the idea of meal prep, because all I would ever see on Instagram was dry chicken breast, steamed broccoli and endless sad bowls of oats. This little frittata recipe has given me faith that meal prep can be both delicious and good for you!
Enjoy lovelies x[yumprint-recipe id=’59’]