A good frittata recipe can literally be your lifesaver. When life gets busy, and you need a quick and easy lunch to microwave up in 2 minutes. They’re the perfect meal prep recipe, and you can often throw one together with whatever vegetables you’ve got left in your fridge or freezer.

Ideally make this on a Sunday, so you have lunches for the week!

Enjoy x

Serves 6

Ingredients

CARBOHYDRATES

1 cup potato
1 cup kumara
1 cup green pea’s

NON-STARCHY VEGETABLES

1 Large onion
1 Large bag spinach
3 medium sized carrots

PROTEIN

8 Eggs
6 Slices streaky bacon (optional)

HEALTHY FATS

1 cup grated cheese
1 Avocado (optional topping – to serve)

Method

Pre-heat oven to 200 degrees.
Chop up the potato, kumara, carrots, and onion, add them to a baking tray, toss through with olive oil, and put them in the oven (takes 20-30mins to cook).

(NOTE: If you do a roast and have leftover roasties – skip this part – just use your leftovers!).

While the roasties are cooking. If you’re having bacon, cut streaky bacon strips into 2-3 cm pieces (I use scissors), and then pan fry them. Once cooked set aside.
Whisk 8 eggs, add a dollop of milk (optional). Set aside.
Grate the cheese and set aside.
Microwave frozen peas for 1 min then set aside.
To put it all together – Once the roasties are done, remove them from the oven, and add to a big baking dish: The roasties, spinach, peas. Pour over the egg, top with cheese, and put it back in the oven for 20-30 minutes.
Check the egg is cooked through, and then serve!

I love having this with a side salad, avocado, and a tbsp of chutney 🙂