Before I get to the frittata recipe, I have a confession to make. I’m straight up addicted to eggs. I eat at least two every day sometimes more. They’re just such a great food source. Full of good fats, they keep me satisfied for hours and they’re so incredibly easy to cook. I’d marry eggs if it was legal or if Mr Smags was into plural marriage.
So I’ve recently been doing this thing on Sunday called #smugsunday where I do all kinds of smug shit like changing the sheets on my bed and deep conditioning my hair. All the stuff that makes Future Carly will thank me for. I’ve been inviting my Insta-crew along for the ride and it’s so much fun. I love seeing everyone’s smug Sundays. Mine usually involve meal prep.
I make this frittata recipe most weeks, just so we have something in the fridge for quick dinners. Honestly, this takes about 5 mins prep and 20 mins cooking time and it saves so much cooking and cleaning time during the week. It’s also lovely to have something delicious and hot for lunches when it starts to get a bit cold. I work from home so I don’t really need to ‘pack’ my lunch for work but having those meals all ready to go makes such a big difference to my week. There’s less cooking, which means less cleaning and less choice which means less poor food choices. I also save a tonne of money by not ducking to the expensive supermarket down the road for lunch stuff. Make ahead meals are just a giant win, no matter which way you look at it.
What You Need
10 free range eggs
What You Do
1. Preheat oven to 160 degrees Celsius fan forced.
2. Whisk together 10 eggs in a large bowl.
3. Grease a pie dish with butter or oil.
4. Finely slice leeks and pan fry in oil until soft. Add to eggs.
5. Finely dice chorizo and pan fry in oil until crispy. Add to eggs.
6. Mix all ingredients and pour into pie dish. Bake for 15 to 20 minutes until it’s set and the top has browned slightly.
This is a perfect thing to pack for work lunches or have for midweek meals. My frittata recipe is quite simple and also dairy-free but if you don’t have a dairy allergy add some cream and cheese to it to make it extra delicious. I don’t have a dairy allergy but my body just likes it when I eat less dairy, which sucks because dairy is awesome but it is what it is.
I also mix up what I put in it, depending on what I have in the fridge at the end of the week. Sometimes it’s ham and mushroom, sometimes it’s bacon and zucchini. I made one once with a whole bunch of leftover antipasto – olives, sundried tomatoes, anchovies, feta – and it was freaking delicious. It’s also just a great to use up tired veggies that have been sitting in the fridge all week. You can also put in extra veggies and ditch the meat if you’re a vegetarian. I can’t think of a way to make this vegan unless you use egg replacer but I don’t think you’re supposed to use egg replacer like that, it’s more of a baking thing, I think?
Extra reading for the keen beans