• Fiona Ward Gregory

Get in My Lunchbox - Easy Gluten Free Frittatas

I'm an enormous fan of batch cooking, and this easy muffin pan Frittata is a major contender for #1 on the easy lunch or dinner fanlist. We serve it with our easy Chop Kale Slaw and a handful or pepitas and sunflower seeds with an olive or maccadamia oil and lemon dressing.

Much of my Sunday is spent on food prep for the week. Being gluten free, and fundamentally lazy makes this baby a winner in my books.

I use a variety of grated or left over, steamed or roasted veg, great for cleaning out the crisper at the end of the week and add a very basic egg mix.

Layer your muffin pans or baking dish with your filling, pour over your basic egg mix of one egg per serving, whizzed up with salt and pepper with your stick blend. Pour over the veggies and top with a light sprinkling of grated cheese and a dusting of parmessan.

Bake at 180C for 30 mins or until browned. These will keep for a week in the fridge.

Here are some suggested fillings to mix and match with 6 eggs or 6 muffin pans - its easy to convert to a pan cooked version:

1 cup sliced mushroom

1 diced onion

1 cup diced nitrate free bacon - pan fried

1 cup roasted sweet potato or pumpkin

1 handful baby spinach

1/2 cup toasted pine nuts

1 cup crumbled fetta

1 cup shredded roast chicken

1 cup roasted capsicum or eggplant

1 cup grated zuchinni - squeezed to remove excess liquid

1 cup shredded broccoli

1 cup diced bok choy or silverbeet

1/4 cup diced olives

2 tbs capers

1/2cup sliced smoked salmon

1/2 tin sardines or herring in tomago sauce

Does healthy eating get any easier than this??????


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