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!
Servings 4
Calories 289kcal
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