Serves: 4
Prep: 10 minutes Cook: 45 minutesQuick and easy lunch option that only uses 6 main ingredients!
| ingredients |
|---|
|
6 eggs |
|
1/2 cup lactose free milk |
|
Feta |
|
1 cup chopped sweet potato |
|
1/2 zucchini, grated |
|
1 cup spinach, loosely packed |
|
Paprika (or spice of choice) |
|
Rosemary (or herb of choice) |
Preheat oven to 180 Celsius/355 Fahrenheit and prepare a 20cm pan lined with baking paper.
Add chopped sweet potato to a microwave-safe bowl and microwave for 1-2 minutes until slightly softened.
Add sweet potato, feta, zucchini and spinach to the prepared pan.
Whisk together eggs, milk, paprika and rosemary and pour into the pan over the vegetable mix.
Bake for 45 minutes.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 838 Kj / 200 cal |
| Protein | 14.70g |
| Carbohydrates | 6.60g |
| Sugar | 3.90g |
| Total Fat | 12.40g |
| Saturated Fat | 5.80g |
| Fibre | 1.60g |
Quick and easy lunch option that only uses 6 main ingredients!
Stack Cup
| Ingredients | Metric | Imperial |
|---|---|---|
| 6 eggs | ||
| 1/2 cup lactose free milk | 125 g | 4.40 oz |
| Feta | 100 g | 3.50 oz |
| 1 cup chopped sweet potato | 120 g | 4.20 oz |
| 1/2 zucchini, grated | 65 g | 2.20 oz |
| 1 cup spinach, loosely packed | 30 g | 1 oz |
| Paprika (or spice of choice) | ||
| Rosemary (or herb of choice) |
Preheat oven to 180 Celsius/355 Fahrenheit and prepare a 20cm pan lined with baking paper.
Add chopped sweet potato to a microwave-safe bowl and microwave for 1-2 minutes until slightly softened.
Add sweet potato, feta, zucchini and spinach to the prepared pan.
Whisk together eggs, milk, paprika and rosemary and pour into the pan over the vegetable mix.
Bake for 45 minutes.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 838 Kj / 200 cal |
| Protein | 14.70g |
| Carbohydrates | 6.60g |
| Sugar | 3.90g |
| Total Fat | 12.40g |
| Saturated Fat | 5.80g |
| Fibre | 1.60g |
FODMAP Assistant
