01 Aug Meal Prep Frittata

When it comes to eating healthy it is a must to have some staple “prep meals” you can make in advance each week or have on hand for when you know you might be time poor or might be going somewhere where you need to bring a healthy meal instead of being stuck having to eat something outside your diet restrictions… especially if you are dealing with health symptoms and trying to overcome some pesky gut health issues.

When i was unable to eat eggs, dairy and gluten and trying to resolve my food intolerances it was VERY difficult to eat out. So having some foods you can easily prep and keep in the fridge for those situations.

Frittata is a great healthy lunch or breakfast item that you must know. Its high in protein so will keep you satiated, its nourishing and you can mix in any vegetables you have on hand.

The base for a frittata is pretty simple, but i wanted to share this because its so versatile and never gets boring because you can mix up the ingredients each time.

RECIPE 👉 All you need is 5 eggs, 1/2 cup plant based milk (I use Australia’s Own Coconut milk) and what ever veggie you have on hand to mix in, bake in s 20x20cm baking dish for 30-40mins and that’s it!!! Super simple, healthy and great to store in the fridge for up to 5 days if using fresh eggs.

Flavour combinations:

• Spinach, onion, garlic, chopped cauliflower, pesto (or fresh chopped basil leaves)
• Pumpkin (steamed), spinach, onion, freshly chopped rosemary and thyme
• Sweet potato (steamed), spinach, onion, garlic, parsley
• Red capsicum, spinach, broccoli, smoked paprika
• Variety of mushrooms (swiss brown, oyster, enoki) garlic, spinach, chives and thyme.

They flavour combs are literally endless.

If you have any favourite combo’s please comment below and let me know your fav!! I am always wanting to try new combos!!