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
- 1 tablespoon organic butter
- 1 bunch of rainbow chard, roughly chopped*
- 1 zucchini, sliced
- 1 leek, sliced (white and light green parts only)
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 100g semi-dried tomatoes (drained from oil)
- 8 organic/free range eggs
- 2 tablespoons cream
- 1 teaspoon chilli flakes (optional)
- Salt and pepper to season
- 1/2 cup grated tasty cheese
- 1/4 cup grated parmesan cheese
- Pre-heat oven to 180 degrees Celsius.
- Heat butter in a pan and saute all rainbow chard, zucchini, leek, onion and garlic in the butter for 2-3 minutes and set aside to cool for 1-2mins off the heat.
- Pour slightly cooled veggies into a greased quiche dish.
- Arrange semi dried tomatoes onto the veggies.
- Whisk together eggs, cream, chilli flakes, salt and pepper in a large bowl.
- Pour the egg mix over the veggies.
- Sprinkle tasty and parmesan cheese over the veggie and egg mix.
- Bake for 25mins or until edges are golden and egg is cooked through.
- Leave to cool in the baking dish, before cutting into 8 slices and storing in airtight container in the fridge.
- *If you can't find rainbow chard, feel free to use silverbeet, kale or English spinach.