6 large Eggs
300g pot low fat Cottage Cheese
200ml Skimmed Milk
Chopped Vegetables (see below)
Preheat oven to Gas Mark 3/325°F/170°C
Arrange vegetables in baking dish, I use a 12 x 8 glass dish. You can use a variety vegetables here, spring onion, red onion, cherry tomato, peppers, fennel, mushrooms. A good mix like this will be around 15-25 calories per 100g.
Beat Eggs, milk and cottage cheese together and season.
Pour over vegetables and place in oven for 30-40 minutes or until firm and browning slightly.
At 800 calories per recipe plus vegetables half of this would be ideal spread through the day on the 5:2 diet. You can add reduced fat mature cheese for extra flavour but these vary greatly so check nutrition information and adjust the calories accordingly.
This particular recipe is based on one I got from slimming world, but it is so versatile and can fit many eating styles. Try putting some of this pesto from Foodie Fiasco onto the veg before pouring the egg mix on for extra flavour, at 20cals per tablespoon it will be worth it!
Right, I’m off for a nice walk now in the local nature reserve, watch out for my next post which should be full of lovely pictures of flora and fauna I have no name for.