Recipe: Egg white bake with cottage cheese and pumpkin

This egg white bake with cottage cheese and pumpkin is great for meal prepping. Similar to a frittata, it is ideal for breakfast if you prefer a savoury option but don’t have time to cook it each morning.

It is also wonderful for brunch or a light lunch. You can serve it with a side salad and/or a slice of toast.

This recipe is gluten-free and can be made lactose-free if you use lactose-free cottage cheese. It is higher in protein than most common breakfast options and relatively low in fat and carbohydrate.

Please note this recipe uses pre-cooked veg, so plan ahead.

Egg white bake with cottage cheese and pumpkin

This egg white bake with cottage cheese and pumpkin is great for meal prepping. This recipe uses pre-cooked pumpkin!

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Prep Time 40 minutes mins

Cook Time 1 hour hr

Course Breakfast

Servings 4

Calories 289 kcal

Ingredients

  

• 500 g egg whites from a carton
• 2 eggs large
• 200 g cottage cheese reduced fat
• 3/4 tsp cooking salt
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground pepper
• 1/8 tsp ground sage
• olive oil spray
• 4 cups roasted pumpkin

Instructions

 

• Preheat oven to 180°C fan-forced (200°C conventional).
• In a bowl or food processor pour the egg whites, eggs, cottage cheese, salt, smoked paprika, pepper and sage. Whisk or blend until well mixed.
• Spray a baking dish with olive oil spray.
• Distribute roasted pumpkin on the tray and pour the egg mixture on top.
• Bake for 40 minutes until the top is nicely browned.
• If using fan-forced, switch to conventional bake and increase temperature to 200°C.
• Bake until the centre is completely set (test by shaking the dish), about 20 extra minutes.

Notes

You can use any other pre-cooked vegetables, including broccoli, cauliflower, eggplant, sweet potato, potato, mushrooms, etc. Just make sure they are well drained before placing them in the dish.

 

Nutrition per serve:

• 1211kJ (289kcal)
• 24.4g protein
• 13.3g fat
• 14.1g carbohydrates
• 12.3g sugar
• 4.5g dietary fibre
• 107.3mg calcium

Keyword eggs, gluten free, low carb, paleo

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