A super easy, gluten-free recipe that’s perfect for meal prepping breakfast or lunches for the entire family
Ready in: 40 mins
Serves: 4-6
Ingredients:
12 eggs
½ cup plain yoghurt
Extra virgin olive oil
1 cup baby spinach leaves, roughly chopped
½ cup green shallots, sliced
1 1/2 punnets cherry tomatoes, cut in half
½ cup grated cheese, mozzarella or cheddar both work well
salt & pepper
Method:
Step 1. Preheat oven to 200°C. In a large bowl mix together the eggs and yoghurt.
Step 2. lightly spray or grease a baking dish with olive oil then layer in the spinach, spring onion, half of the tomatoes and cheese.
Step 3. Pour the egg mixture in your baking dish, top with remaining tomatoes, and season with salt and pepper.
Step 4. Bake in the oven for 30-35 mins or until firm in the centre. Allow to cool, then cut into servings.
Notes: Store in an airtight container in the fridge for 3-4 days.
Additional flavour combinations to try:
Mushroom, baby spinach, and feta cheese
Capsicum, zucchini, onion and cheese
Bacon, tasty cheese, and baby tomatoes
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