A protein-packed and super easy meal idea to add to your repertoire!
cooking time: 30 minutes serves: 6-8
INGREDIENTS
- 10 eggs
- 1 Romano red pepper, roughly chopped
- 1 courgette, cut into thick slices
- 2 small red onion, cut into eighths
- Top of a butternut squash, peeled and diced
- 1x 400g tin of chickpeas, drained
- A handful of cherry tomatoes, cut into slices
- 300g cottage cheese
- 70g feta cheese
- A handful of chives, roughly chopped
- 1 teaspoon garlic pepper
- 1 teaspoon Aleppo pepper
- Salt and pepper
METHOD
- Preheat the oven to 200°C fan
- Add the chopped veggies to a baking dish, drizzle with olive oil and toss together with the garlic pepper and Aleppo pepper. Roast in the oven for 20-30 minutes, until tender.
- Crack the eggs into a bowl and whisk together, then add the chives and cottage cheese, giving it a good mix to combine. Season with salt and black pepper.
- Remove the veggies from the oven, you can keep them in the same dish or transfer to a different one. Pour the egg mixture over the top and add the chickpeas. Then add the tomato slices and crumble the feta on top. Place in the oven for about 25 minutes, or until the egg is cooked through and the top has browned.
- Remove from the oven and top with some fresh herbs like parsley or dill. Serve warm or cold. Enjoy!
Watch the video here!
