Meal Prep Frittata
This high protein, vegie packed frittata makes a great breakfast, lunch or dinner. Prep it on the weekend and enjoy it throughout the week to save time.
Ingredients
Directions
- 1
Preheat oven or airfryer to 200C or 395F.
- 2
Cut pumpkin into small 2cm cubes. Dice other vegetables into similar sized pieces - onion, zucchini, capsicum.
- 3
Coat vegetables with 1 tablespoon of extra virgin olive oil and season with salt, pepper and a sprinkle of dried rosemary and oregano.
- 4
Bake or air fry for approx 20 minutes or until softened and cooked through.
- 5
Whisk eggs and cottage cheese together. Season with salt and pepper. Stir through chopped parsley.
- 6
Take a baking dish and spray lightly with oil. I’ve used a 20cm x 20cm or 8in x 8in square dish.
- 7
Add chopped baby spinach on the bottom. Next add roasted vegetables.
- 8
Pour over the egg mixture. Sprinkle with feta cheese.
- 9
Bake until the egg has set - approx 25 minutes.
- 10
Allow to cool then slice into 4 pieces. Store in the fridge for up to 4 days.
Notes
Other vegetables to try - broccoli, cherry tomatoes, asparagus, mushrooms. To make this dairy free, omit the cottage cheese and add 2 extra eggs. Replace feta with dairy free pesto.
