One-Pan Egg & Vegetable Bake
30 minVegetarianGluten-freeGut healthMuscle preservationOvulationOne-panMeal prep friendly
Servings:
4
·
Ingredients
- —8 Eggs
- —150 g Spinach
- —1 Bell pepper
- —1 Red onion
- —60 g Feta
- —1 tbsp Olive oil
Allergens
Contains eggsContains dairy
Method
- 01Preheat the oven to 180°C.
- 02Sauté the onion and pepper in an oven-safe pan for 3 minutes.
- 03Add the spinach until wilted.
- 04Whisk the eggs, pour over the vegetables, and sprinkle with feta.
- 05Bake for 18–20 minutes until the eggs are set.
Why this works
Eggs provide complete protein in the morning, supporting steady energy until lunch. Vegetables add fibre and micronutrients without needing to be cooked separately. Eggs also provide complete protein that supports muscle maintenance.
Meal Prep Tips
Storage: Cut into portions once cooled, store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
Reheating: Reheat in the microwave for 60–90 seconds, or in a 180°C oven for about 10 minutes, until warmed through.
Pairing: Pairs well with a slice of gluten-free toast or a side of fresh fruit.
Nutrition (per serving)
260
kcal
18g
protein
16g
fat
10g
carbs
2.1g
fiber