My favorite meal prep for lunches. So quick, so easy, so yum!
This gives 3-4 good portions which I serve with mixed salad leaves. This frittata is loaded with nutrition from the veg and protein from the eggs and cottage cheese. Asparagus is the hero of this dish and really makes the dish look so good too! Asparagus are an excellent source of prebiotics fibres which feed your gut microbiome so it's a win/win/win situation here with this frittata.
- 6 eggs - 125g cottage cheese (1/2 a small tub) - 1/2 cup chickpea flour - 1 grated zucchini - 1 chopped red onion - 3-5 chopped garlic cloves - a few handfuls of fresh parsley & thyme finely chopped - salt & pepper to taste - 1 bunch of asparagus
Method - Preheat your oven to 200C - Roughly whisk the eggs, cottage cheese & flour together in a large bowl - mix in the rest of the ingredients except the asparagus - pour into a baking dish - Break the ends off the asparagus (they naturally break where they woodier part ends) then place on top of the egg mix - bake for around 30 mins (time will depend on the size of your tray & thickness of your mix)