I am a bit obsessive when it comes to my weekly activity of food prepping. I find that if I don’t prep ahead of time for my busy work weeks I fall victim to the call of my favorite breakfast burritos, and favorite lunch time tacos a bit too easily. In addition, to the health benefits of food prepping it is great for a person on a budget… and as our Paris is quickly approaching I am looking to save money in any way possible.
I stumbled upon a heavenly frittata on one of mine and Gracis’ mountain adventures. While it was perfect for a weekend splurge with its layers and layers of cheese, I needed to clean it a bit before it would be put into my weekly rotation. I love how it came out flavorful yet simple enough to dress up a bit throughout the week ( one day I might put some ketchup on the side while others I prefer to cover it in Pico de Gallo to avoid boredom) and at only 121 calories a slice I feel like I am starting the day off right without having to dash around my kitchen like a chicken without a head every morning.
2 cups of mushrooms – diced
1 yellow squash – diced
2 zucchini- diced
1 tablespoon flour
Salt and pepper to taste
Wash and dice all veggies and place in a mixing bowl. Crack eggs into mixing bowl and stir until all veggies are coated with the eggs. As you are stirring add the tablespoon of flour evenly throughout the mixture. Spray cake pan or pie dish with an even coat of cooking oil and pour the mixture into the pan. Place into a preheated oven heated to 350 and allow to bake for an hour. Much like a cake, when you can insert a tooth pick into the middle and it comes out clean you know it’s done.
When it has been allowed to cool, cut into six even slices. Each slice will contain the following nutritional macros: 121 Calories, 6 grams of carbs, 6 grams of fat, 10 grams of protein.
I am dying to know what are some of your favorite prep ahead of time meals to keep you on track during the week?