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2 quick and easy breakfast recipes

Rachael Archer - Thursday, December 08, 2016

I love having meals in the fridge, pre-cooked.

We never really cook as we go. Spending a little bit of time twice a week to prepare our meals for the next few days really does take the pressure off the day to day routine, especially when you have 2 young kids in the house. 

Last week, we decided to have frittata's for brekky and I made 2 different versions to get us through the week.

Here are the recipes for you!

Spinach and Mushroom Frittata


1L egg whites (fridge or freezer section at Coles/Woolies)

3 x whole eggs

100g spinach, chopped

Handful of mushrooms, chopped

1 x red capsicum, chopped

50g low-fat feta, chopped

Handful of pitted Kalamata olives

Sprinkle of mixed herbs

Salt and pepper to taste.


Preheat oven to 180 degrees.

Place all veggies into glass baking dish and spread out evenly.

Combine eggs and egg whites with a blender or Magic Bullet and pour over vegetable mixture.

Sprinkle herbs, salt and pepper on top.

Place in the oven for 45 minutes or until you can put a knife into the frittata and it comes out clean.

Mixed Vegetable Frittata


1L egg whites

3 x whole eggs

1/2 punnet cherry tomatoes, chopped in half

1 x red capsicum, chopped

1 x green capsicum, chopped

50g mushrooms, chopped

50g low-fat feta, chopped

Method: As above

There are unlimited variations for ingredients, so use your imagination! Frittata's really are a useful breakfast creation!

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