Serves 6 as a lighter meal that is still high in protein.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large red onion, sliced
- 1/2 Kuri squash (350g), skin on and thinly sliced
- 100g baby leaf spinach
- 9 eggs
- 100ml milk
- 150g reduced fat feta cheese
Method
- In a frying pan cook the onion for 2 minutes with the olive oil before adding in the squash and cooking for 5 minutes.
- Add the spinach and allow it to wilt.
- Whisk the eggs and milk, adding two-thirds of the feta before seasoning with pepper to taste.
- Line a baking tin with parchment paper and add the cooked vegetables.
- Pour over the egg mixture and scatter the remaining feta over the top.
- Bake in a preheated oven set to 180°C fan/ 200°C convection for 22-25 minutes till golden brown and set.
- Delicious served with a side salad.
Per serving: 241kcal/ 15g fat/ 4.8g saturated fat/ 7.9g carbohydrates/ 1.6*g fibre/ 18g protein
*Analysis completed with peeled butternut squash. Leaving the skin on the squash will help to increase the fibre content of this dish.