I've mentioned this before, but meal prep has been so huge for me lately. I've been trying to save some money and I've found the easiest way to do that is just by brining my lunch to work! It's also a way way way healthier option!
This recipe heats up great the next day (it actually can store for up to four days!) for a super tasty and protein filled lunch that is pretty light in calories! The frittata makes six slices at around 130 calories each and 6 grams of protein!
Ingredients (makes 6 slices):
1 1/2 cups chickpea flour
1/2 medium zucchini (cut into bite size pieces)
1/3 cup diced red onion
1/3 cup diced yellow onion
1/2 medium red bell pepper (chopped into bite size pieces)
3 handfuls baby kale
1/2 jalapeno (diced)
1 tbs olive oil
1/4 cup chopped cilantro
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp cumin
Instructions:
Preheat the oven to 375 and either spray a pie pan with olive oil or line with parchment paper - I just lined mine with parchment paper to easily lift out the frittata.
Sautee the onion, zucchini, and bell pepper in olive oil at a medium heat until soft. Once soft, throw on the kale and jalepeno and sautee until the kale wilts a little.
Combine the chickpea flour and spices in a bowl and add 1 1/2 cup of water. Mix thoroughly then add the sauteed veggies and cilantro. Mix thoroughly and transfer into pie pan.
Bake the frittata for 45 minutes - when its finished the top should be browned and cracked.
Let it cool for about 5 minutes before slicing into 6 pieces and serving. I like mine with some salsa and avocado - and a dash of hot sauce of course!
The leftovers can be stored in the fridge for 3-4 days. This is a great thing to meal prep because its so easy to heat up and eat for breakfast, lunch, or dinner!
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