Meal Prep Masala Frittata (LC)
Ingredients
- 1 tbsp olive oil
- 1 courgette, grated
- 1 red onion, diced
- 1 large carrot, grated
- 1 tbsp tomato purée
- 1 heaped tsp curry powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp chilli powder (optional)
- Salt and black pepper to taste
- 8 eggs
- Splash of milk (of your choice)
- Handful of fresh coriander
To serve (per portion)
- Large mixed salad (of your choice: mixed leaves, cucumber, red onion, tomatoes etc.) (optional)
- 1 tbsp coleslaw, sauerkraut or pickled vegetables (optional)
Instructions
Preheat the oven to 180°C / 356°F / Gas Mark 4 fan.
Place the grated courgette onto kitchen roll or a clean tea towel and gently squeeze out any excess moisture (prevents the frittata from getting soggy).
Heat the olive oil in a pan over medium heat. Add the onion, carrot and courgette and sauté for 4–5 minutes until softened.
Add the tomato purée, curry powder, garlic powder, ground cumin, ground coriander, chilli powder (if using), salt and black pepper. Stir well and cook for another 1–2 minutes until fragrant.
In a bowl, whisk together the eggs, splash of milk and season with black pepper.
Add the spiced vegetable mixture to an ovenproof dish, spreading it out evenly. Pour over the egg mixture and gently stir.
Bake in the oven for 30 minutes, or until fully cooked and golden on top.
Remove from the oven and allow to cool slightly. Top with fresh coriander and slice into 4 portions.
Serve with a large salad or vegetables of your choice.
Note - This recipe makes 4 portions. Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month to enjoy later. Can also be enjoyed as a snack served cold.