Hola! Spice up the January blues with this frittata meal prep. It makes four servings and is great for make-ahead breakfast or lunches.
This frittata meal prep could not be further from the boring chicken and rice bro meal prep. It is quick and easy and you can use whatever vegetables you have in the fridge.
- 400 g sweet potato
- 200 g onion
- 200 g leek
- 200 g mushroom
- 200 g courgette
- 8 eggs
- 100 ml milk of choice (coconut, almond, soya, dairy)
- 80 g spinach
- 100 g plum tomatoes
- 1 tsp paprika
- 1 tsp sage
- Salt and pepper
- 1/2 tsp chilli powder
- 80 g (optional) soft cheese (vegan or dairy free if required)
Preheat the oven to 200C.
Peel and slice the sweet potato into slices about 3mm thick. I often microwave these for 5 minutes to quicken cooking. Then add a little coconut oil to a pan and fry the sweet potato.
When it begins to brown, add the onion and continue till it softens. Then add the leek, mushroom and courgette and continue till cooked.
Whisk the egg with seasoning and the milk of choice and cheese if using.
Place the veg into the bottom of an oven tray or dish and spread evenly. Mix in the spinach and pour over the egg mixture.
Scatter the tomatoes evenly over the top and place into the oven for around 25 minutes – until the egg is cooked and the top begins to brown.