Whilst we’re all getting back into the swing of work/school etc prep for your breakfast/lunch action has never felt more relevant and whilst they’re not new/viral/trending frittata is a pretty solid solution for ticking a lot of macronutrients and an opportunity to pump up the veg in your breakfast.
I’ve incorporated 4 different veg in here – great kick start to your plant points for the week too.
PUMPKIN KALE LENTIL FRITTATA
Serves 4
16 Egg
1 1/2 cups tinned lentils (1x tin) rinsed and drained
2 cups cooked Pumpkin
2 cups Kale leaves, torn or shredded
1 cup basil leaves, torn
3/4 cup red onion – but I love caramelised onion more!
1/2 tsp Extra Virgin Olive Oil
3 tbsps Nutritional Yeast or 1/4 cup Parmesan cheese, grated
Heat oven to 180C and line a baking tray with greaseproof paper. Place pumpkin piece (skin and seeds intact, don’t worry about removing them at this stage) on the tray and rub with extra virgin olive oil. Cook for about 45 minutes (whole) or until it feels soft when you put a skewer through the middle of the flesh. Once cooked, scoop the seeds out and peel off the skin.
Place the baking paper with pumpkin flesh into the middle of a 20x20cm lasagne or baking dish. Press baking paper out to the edges or grease baking dish well. Scoop chunks of the pumpkin pieces in and around the dish. Evenly spread the lentils, kale and red onion and then give a light toss. In a large bowl, whisk the eggs with nutritional yeast, salt and pepper, then pour over the veggies. Cook in the oven for 45-50 minutes or until the top is lightly golden and the middle is cooked through. Cool in dish then slice into 4 pieces.
PER SERVE:
CALS 462
PROTEIN 38g
CARBS 32g
FATS 20g
FIBRE 12g
