Protein Egg Bake Recipe

At 31g per serve you’ll love this easy recipe 

If you’re after a simple meal that you can prep in advance, this one’s a winner.

What you’ll need:
1 leek (or onion)
2 red capsicums, roughly diced
1/2 medium sweet potato, small diced
1 medium zucchini, roughly chopped
125g chopped ham
Spinach leaves, 1 big handful, roughly chopped
5 large eggs
500g egg whites

How to make this:
Add the chopped leek, capsicums, sweet potato and zucchini into a rectangular baking tray. I used one that’s 30 x 20cms. Season well with salt and pepper. Bake in a moderate oven at 180 degrees until slightly soft, around 20 minutes.

In the meantime, whisk together the whole eggs and egg whites.

When the vegetables have cooked, remove the pan from the oven, add the ham and chopped spinach leaves, then pour over the egg mix. Place back in the oven until cooked through, 20-30 minutes. Check that the eggs are fully cooked with a skewer.

This can be served hot straight out of the oven, or cold. It also reheats nicely in an air fryer.

This makes 4 meal-sized serves for 31g protein, 14g carbs, 10g fat. Of course, you can add whatever vegetables you have on hand, and whatever protein you like instead of the ham.