If you're anything like me, you're probably really broke and wanting to eat healthily. I have figured out how to achieve this on a tight budget, and I hope I can inspire you to do the same!
Let's break the myth that
healthy = expensive!
The Frittorah (Torah's Frittata)

The Frittorah (Torah's Frittata)

We call this one ‘The Frittorah’, as our dear friend Torah is mildly obsessed with this little slice of heaven. Without fail, if we ever offer to cook her something, this is the first thing (well only thing) she will request. Bizarre we know, but bless her, she has got everyone hooked on this frittata haha.
One of the most common pieces of feedback we get from you guys is that cooking overwhelms you because you don't know what you're doing. It's for this reason that so many people stick to microwave meals, two minute noodles and eating out. We totally understand, but we want to show you that cooking healthy meals really doesn't have to be that hard.
The Frittata is the perfect example because it is sooooo flexible with ingredients!
(haha, yoga frittaterrrr!)
*Poor Girls Tip*
When it comes to utilising veggies that are in season or that are sitting in the bottom of your fridge getting manky, this is the perfect recipe to use them up & it will last you for days!

What you're gonna need to have:
2 medium sized sweet potatoes (cut into cubes)
¼ of a jap pumpkin
½ bunch of kale
1 zucchini
½ broccoli (including stem)
2 pears
2 red onions
4-5 figs (alternate: 2 pink lady apples)
2 packets of 150g goats cheese
12 eggs (we highly encourage you to source local & free range if possible)
1 cup almond (or nut) milk
2-3 heaped tablespoons coconut sugar
2 tablespoons olive oil
¼ cup balsamic vinegar
Salt & pepper
Herbs (oregano, rosemary, thyme)

Alright, lets get this thang goin:
Preheat oven to 200c fan bake.
Line a baking tray with baking paper.
Cut pumpkin & sweet potato into medium-small cubes.
Place on tray, and bake.
In a frypan on high heat, place olive oil, balsamic vinegar, coconut sugar, salt & pepper.
Slice onions, pears & figs (or apples) into reasonably small slices.
Add to caramelised sauce, fry.
And then...
In a bowl whisk twelve eggs with nut milk of choice. Add salt & pepper, 1 packet of goats cheese (crumbed) and herbs. Mix well.
Cut broccoli heads into small pieces, and dice the zucchini.
Grate the broccoli stems
*Poor Girls Tip* these are a grate (see what I did there) filler...NEVER waste a broccoli stem again!
Place green veggies, caramelised veggies, and baked veggies into a greased baking dish.
Pour the egg mixture over the top of the veggies.
Crumb the other packet of goats cheese on top of everything and bake for roughly half an hour. (if you’re unsure if it’s cooked, stick a knife in the middle of the frittata to see the process, obviously the egg won't be runny when it's ready).
Serve on it’s own, or with salad etc.
It’s great for breakfast, lunch and dinner.
This recipe makes one huge frittata, or two medium sized ones.
Alter the recipe if you don’t want to make too much, but we always recommend cooking in bulk.

If you end up making this, we'd love to hear how you go!
Write to us in the comments below.
If you know of someone who is on a budget and could do with some inspo, feel free to share this post with them.

*All Poor Girls Pantry Recipes are Gluten & Dairy Free
*Stay tuned for our Cook(e)book which will show you how to budget/shop for the week to make sure that nothing goes to waste and you’re never out of pocket

Lots of Love
Sarah Mae & Elise
The Poor Girls Pantry
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