I love having meals in the fridge, pre-cooked.nWe never really cook as we go. Spending a little bit of time twice a week to prepare our meals for the next few days really does take the pressure off the day to day routine, especially when you have 2 young kids in the house. Last week, we decided to have frittata’s for brekky and I made 2 different versions to get us through the week.nHere are the recipes for you! Spinach and Mushroom Frittata Ingredients: 1L egg whites (fridge or freezer section at Coles/Woolies)n3 x whole eggsn100g spinach, choppednHandful of mushrooms, choppedn1 x red capsicum, choppedn50g low-fat feta, choppednHandful of pitted Kalamata olivesnSprinkle of mixed herbsnSalt and pepper to taste.nMethod: Preheat oven to 180 degrees. Place all veggies into glass baking dish and spread out evenly. Combine eggs and egg whites with a blender or Magic Bullet and pour over vegetable mixture. Sprinkle herbs, salt and pepper on top. Place in the oven for 45 minutes or until you can put a knife into the frittata and it comes out clean. Mixed Vegetable Frittata Ingredients: 1L egg whitesn3 x whole eggsn1/2 punnet cherry tomatoes, chopped in halfn1 x red capsicum, choppedn1 x green capsicum, choppedn50g mushrooms, choppedn50g low-fat feta, choppednMethod: As abovenThere are unlimited variations for ingredients, so use your imagination! Frittata’s really are a useful breakfast creation!