This is probably the healthiest frittata I’ve ever made/eaten. But that doesn’t mean it isn’t delicious! It’s the ultimate quick, easy and guilt-free breakfast prep. Make a big batch on Sunday, and have breakfast ready to heat up super quick all week.
The good thing about this is you can swap any of the veggies for absolutely anything else that you like, add milk, cheese, tomato sauce on top etc. Treat this as a base recipe and change it to suit your needs. It’s also a great way to use up leftover veggies in the fridge at the end of the week.
- 10 eggs
- 1/3 – 1/2 cup milk (optional)
- 3 cups vegetables, cubed
- This could include capsicum, kumara, potato, courgette, carrot, onion, mushrooms, broccoli, cauliflower, spinach… anything!
- I used half a large kumara, 1 each of courgette, carrot and capsicum, a small handful of broccoli and a few handfuls of spinach
- Oil – olive or coconut
- Salt, pepper, herbs of choice
- If you are using kumara, potato or anything similar, bake for 30 mins first. If not, simply preheat your oven to 180C. I like to include some starchy veggies in my frittata!
- In a pan on medium-high heat, add a bit of oil and soften your vegetables for 5-10 minutes (add spinach right at the end if using, it wilts super fast)
- Season with salt, pepper, and any herbs/spices you like. I used a chilli lime sea salt and mixed herbs
- In a separate bowl, add the eggs (and milk if using, I leave this out), whisk then add a bit of salt and pepper
- Line a baking dish with baking paper
- Combine the vegetables with the beaten eggs
- Bake in the oven for 30-45 minutes, or until the top is a nice shade of golden brown
– The Stuffed Unicorn
Ok so… it sounds gross. I know. BUT. It’s super yum! Millet has a delicate and slightly nutty flavour, paired with butternut and a bit of honey… Yum! You can’t really taste the courgette in this, it’s more to sneak in an extra serve of veggies.
I got a pack of millet in my monthly I Am Co subscription box (highly recommend!) and my mum reminded me that she used to make porridge out of it with pumpkin. I also recently saw a yummy oat porridge recipe that included grated courgette, so I decided to do a bit of a mashup and see how it turned out!
I know courgette and pumpkin are pretty savoury, but with the addition of milk (I used coconut), honey and cinnamon, it makes the perfect slightly sweet breakfast dish. Give it a try and let me know what you think!
Makes about 3 servings
- 1 cup millet
- 2 1/2 – 3 cups milk/liquid depending on desired consistency – I used half coconut milk half water
- 1 1/2 cups butternut squash, cubed (skin on if you’re adventurous!)
- 1 courgette, grated
- 2-3 tsp honey to taste
- 1 tsp coconut oil (optional)
- 1 tsp cinnamon
- Preheat your oven to 180C while you prep your veggies
- Toss your butternut with cinnamon (and coconut oil if you want) and bake in the oven for approx 30 minutes
- Place the millet and 2 cups of liquid in a pot on a medium-high heat
- Bring to the boil, then reduce to a simmer
- Add the grated courgette and honey
- Stir occasionally while the millet cooks (10-15 minutes, longer if you want it really mushy)
- Add more liquid if you want a more watery consistency
- Add the butternut when cooked and mix through
– The Stuffed Unicorn
It can be so hard to eat healthy at work when there’s usually so many takeaway places nearby! And bringing a sandwich can feel pretty sad. There is another way! MEAL PREP. Batch cooking a week’s worth of lunches the weekend before is quick, easy and it means you’ll have a healthy and delicious meal every day!
You can sub the chicken for anything (tofu would be perfect!), but in this instance chicken is my absolute fave to go with roast veges. You can use any veges here, it’s a great way to use up any leftover and sad looking ones rattling around in your fridge.
- 4 chicken thighs
- 2 tsp honey
- 4 tbsp soy sauce/tamari/coconut aminos
- 1 garlic clove
- 2 medium sized kumara
- 2 courgettes
- 2 capsicums
- 1 small-medium eggplant
- 2-3 carrots
- Olive oil
- Salt, pepper, mixed herbs, rosemary
- Combine the honey and soy/tamari/aminos with a little water. Add sliced garlic. Place in a zip lock lock bag, add the chicken and leave to marinate.
- Pre-heat your oven to 180C
- Chop all the veges into cubes, place on a baking tray, mix with olive oil and seasonings
- Bake veges for 30-40 mins or until cooked through
- Divide the veges into 4 containers
- Pan fry the marinated chicken thighs with a little oil for 20 mins or until cooked through
- Place one thigh in each container, wait till it cools down before putting the lid on and placing in the fridge
SO EASY! And yum 🙂 enjoy!
– The Stuffed Unicorn