High protein, low carb and fat – this dish is perfect for meal prep or a light family dinner! It’s so easy to make and I love it for my weekly lunches when I’m watching my calorie intake and nutrition a little closer.
Ingredients
- 60g baby spinach
- 1 tomato
- 200g butternut pumpkin (squash)
- 1L egg whites
- 100g shredded light cheese
Method
- Preheat oven to 180ºC. Grease a 20cm x 20cm x 5cm baking tray (or one of a similar size).
- Remove skin from pumpkin and chop roughly. Dice the tomato.
- Add spinach to the bottom of the baking tray. Spread pumpkin and tomato evenly throughout tray on top of the spinach
- Gently pour the egg whites over the spinach/pumpkin/tomato. Season with salt and pepper.
- Sprinkle the cheese evenly over the egg whites and place in the oven
- Cook for 35 minutes or until golden.
- Let sit for 15 minutes then cut into even slices and serve or place into tupperwear for the week.
Serves 5. Per serve: 191 cals, 7C 5F 30P. 1g fibre 3g sugar.
Em Wizz Fitness 