MAYD
About the Recipe
The easiest breakfast meal prep you’ll ever make.
This classic frittata is high-protein, totally customisable, and keeps well for days.
I used tomatoes, basil, sweetcorn and red pepper - but honestly, throw in whatever veg you’ve got!
Takes 5 minutes to prep, then straight in the oven.
Perfect for busy mornings or post-workout fuel 🥚💪
Full recipe below or hit the link in bio for more.
Ingredients
12 eggs
1–2 handfuls grated cheese (cheddar, feta, or whatever you have)
1 tsp dried oregano
Pinch of chilli flakes (optional)
Salt & black pepper, to taste
1 handful cherry tomatoes, halved
1 small red pepper, diced
½ cup sweetcorn (tinned or frozen)
Fresh basil (or other herbs like parsley, chives)
Olive oil or butter (to grease dish) or use non stick parchment paper
Preparation
Preheat oven to 180°C (fan).
Whisk eggs with salt, pepper, oregano, and chilli flakes. Stir in the cheese.
Grease a baking dish and layer in the vegetables and herbs.
Pour over egg mixture, gently shaking to distribute evenly.
Bake for 20–30 minutes, or until the top is golden and centre is set.
Cool slightly, then slice and store in fridge for up to 4 days.