Add some color to your breakfast! This is a simple vegetable frittata that can easily be made with leftover ingredients that have been prepped at the beginning of the week. It pays to plan ahead!
The key to success is having a plan and that is certainly true when it comes to healthy eating. Taking the time to plan meals for the week can help you save money at the grocery store, minimize food waste, and if you choose healthy recipes, you’ll also be eating better throughout the week!
If the idea of having a written meal plan for the week doesn’t jive with your lifestyle, you may want to take a more flexible approach, as I often do. Although I’d love to tell you I plan a weekly menu on a consistent basis, sometimes, things just don’t work out that way. That’s when I resort to a list of healthy pantry necessities.
Keeping the refrigerator and pantry stocked with some basic staples is essential for making healthier meals at home. Onions, bell peppers, mushrooms, diced butternut squash, and black beans are all staple ingredients in my kitchen because they can be easily prepped ahead of time and can be used in so many different dishes. I roast large quantities of veggies at a time so they can be added to soups, pasta, eggs, tacos, and whatever else I come up with on a whim. The veggies and black beans I used in this frittata were leftover from the quesadillas I made the night before!
Do you create weekly meal plans or take the more flexible approach of keeping the pantry stocked with essentials?
Here are a few recipes you can easily prepare using some of the same ingredients in this frittata:
For a thorough healthy pantry guide, check out this Cook Smarts guide.