Start your day with protein-rich meal that will keep you feeling full all morning. Or eat it for lunch and dinner served with a big side salad.
Accredited Practising Dietitian and Nutritionist
4 servings • 25 minutes
3/4 cup Milk, Reduced Fat
1 tbsp Extra Virgin Olive Oil
2 cups Mushrooms (sliced)
1 cup Asparagus (sliced)
2 stalks Spring Onion (chopped)
Salt & Black Pepper (to taste)
Preheat the oven to 200°C.
Add the eggs and milk to a bowl and whisk well. Set aside.
Heat the oil in an oven-proof frying pan, over medium heat. Add the mushrooms and asparagus and cook until the mushrooms have softened and the asparagus is fork-tender, five to seven minutes.
Stir in the spring onion, salt, and pepper, and continue to cook for another minute until the spring onions have softened.
Pour the whisked eggs into the pan with the vegetables and let the eggs cook for about 30 seconds or until they just begin to set, before gently stirring with a spatula to ensure the vegetables are well incorporated into the eggs.
Transfer the frying pan to the oven. Bake for 12 to 15 minutes or until eggs have set and are firm to the touch in the centre of the pan. Let sit for five minutes before cutting into wedges.
Leftovers: Refrigerate in an airtight container for up to three days.
Other Variations: Add fresh or dried herbs, garlic, or chilli flakes. Add feta cheese. Serve with sourough bread.
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Sanchia is an Accredited Practising Dietitian and Nutritionist based on the Gold Coast. Sanchia has more than 10 years of experience working as a dietitian, with much of her experience in diabetes, weight management and behaviour change. She has also worked in private practice and in corporate health, working one-on-one with individuals and delivering group education.