When it comes to easy meal prep,  you can not go past a veggie Frittata. I love being able to play around with the flavours and textures to create a taste explosion.  A frittata is a great way to use any left over veggies in your fridge or minimise the time spent in the kitchen cooking and cleaning. I quite often prepare a frittata when I am cooking other meals and the oven is on.

Having a frittata slice in the fridge at the start of the week allows you to have something ready to go in the morning when you might be training (or slept in) and also something wholesome to eat in the evening when you are late home or the thought of cooking is less than appealing.

This recipe allows you to add your own flare of creativity, but swapping out veggies, herbs and spices. You can also add bacon or cheese if you are looking to add more fat per serve.

I love the flavours of roast pumpkin and mushroom, especially as we move through the winter months.

Serves 6

Ingredients:

• 1/4 Butternut Pumpkin (cut into small 1.5 cm cubes)
• 10 Button Mushrooms (sliced)
• 1 red onion (cut into rings)
• 12 eggs
• 1/2 cup of milk
• Bunch of Basil
• 1 cup of spinach

Method:

1. Start be preheating your oven to 200 degrees Celsius. Line a slice tray with baking paper.
2. Place pumpkin, mushrooms and onion in the tray with a little olive oil and salt. Roast the veggies for 20 minutes.
3. In the meantime, whisk eggs, milk, herbs and spinach. Add the egg mixture to the veggie tray. Return to the oven for another 20-30 minutes.
4. Allow to cook in the tin before cutting and storing in the fridge. These will last in the fridge for 3-4 days.