Are you the type of person that likes to prep your lunch in advance but always leaves it until really late? We call you ‘The Late Nighter’ and I’m going to show you how to get creative with your leftover groceries to make a quick, easy and tasty lunch option. All you need for this Frittata recipe is four base ingredients and a bunch of leftovers from your fridge or pantry.
- 10 Eggs
- 120g Ricotta (or other cheese of your choice)
- 40ml Your choice of milk
- 20ml Extra Virgin Olive Oil
- 25g Spinach
- 75g Mushrooms
- ½ Red Onion
- 1 Capsicum
- 200g Cherry Tomatoes
Start by preheating your oven to 180°C then crack your eggs into a bowl and whisk. Add your choice of milk and cheese. Next, chop whatever leftovers you have hiding away in your fridge. I love to use onion, capsicum, mushrooms, spinach and tomatoes. I like to fry the onions and mushrooms first for a few minutes with a little olive oil and then add the rest of the toppings and cook until they’ve browned.
Add your frittata mixture on top of your veggies and lower the temperature. Pop your skillet pan into the oven for 10 to 12 minutes, when it’s turned golden brown take it out and let it cool before you divvy it up for your lunches!
No matter what type of ‘Luncher’ you are, there’s always a way to make a healthier choice and fill up on delicious, whole foods.