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.