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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

Ingredients:

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.

Method:

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

Ingredients:

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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