This is an all time favourite. I make this once every couple of weeks and it provides breakfast, lunch and dinner through-out with the generous left overs.

This is also a top suggestion for clients looking to get themselves on track with some weekend meal prep.

What you will need:

8 eggs + 2 egg whites

1 ¼ cup milk (or milk alternative)

2 cups fresh chopped veg. (red, green, orange peppers, broccoli, onion, zucchini, mushrooms)

1 cup old (3+ yr.) cheddar cheese – grated (you can also substitute or mix half and half with low fat cottage cheese)

Pepper – generous quantity (based on taste)

Fresh or dried herbs – thyme, oregano, basil etc. or dried chillies for some heat!

Directions:

Pre-heat oven to 350oF

Lightly oil an 8x8 ceramic baking dish or pie plate.

Chop all veg into small chunks

Whisk eggs, egg whites and milk

Add seasoning (herbs, salt, pepper)

Add veg and grated cheese and mix until well combined

Pour into baking dish, using a spatula to scrape out any extra remains from the bowl and gently distribute evenly in the dish.

Bake for 45-60 minutes until lightly browned on the edges and firm all the way through when you poke it with a sharp knife.

Serve with roasted potatoes, sweet potato hash or whole wheat toast, some sliced avocado and salsa.

This stores well in the fridge in an air-tight container for 3-4 days.

Eat cold or gently re-heat in the microwave or oven on low.