It never ceases to shock me how many people are still skipping breakfast! All too often the excuse I hear is, “I’m too busy! The mornings are always rushed!”. I get it. I’m a working mum. But, as the saying goes; Fail to prepare, and you prepare to fail! Cheesy I know, but so true. Why not try popping this quick and easy frittata in the oven on a Sunday night? You’ll have breakfast sorted Monday to Thursday, and you’ll start each day with a low carb, high protein nutrition source, packed with healthy fats. Hakuna Frittata; It means no worries, for the rest of your days...
5-6 chicken chipolatas (approx 175g)
1 red onion, chopped into large chunks
30g wholegrain mustard (approx 1 tablespoon)
Frylight oil spray
30g kale (around 1 handful)
4 cherry tomatoes, halved
Salt and pepper to taste
Preheat your oven to 180c.
Place the chicken chipolatas and red onion into a baking dish. Bake in the oven for around 15 mins until browned.
Meanwhile, in a bowl whisk the eggs together with the wholegrain mustard and a little salt and pepper if desired.
Remove the baking dish from oven. Take out the chipolatas and chop into bite-size pieces.
Spray the edges of the baking dish with Fry Light low calorie oil spray. Toss in the kale, cherry tomatoes and chipolata chunks.
Cover all the ingredients with the egg and mustard mixture, stirring well to ensure everything is well coated and evenly spread out in the dish.
Bake for another 15-20 minutes until the egg is all cooked. Check this by inserting a knife into the centre of the frittata. If it comes out clean, the egg is cooked.
Cut into 4 portions, these will keep in the fridge for up to 1 week, or the freezer for up to 1 month. Simply zap for 2 minutes in the microwave from chilled, for a speedy, nutritious breakfast in a hurry!