A grain free high protein fulfilling meal or snack on the go.
12 eggs, large
80g parmesan, grated
400g white kidney beans, (jarred is my personal preference)
450g spinach, frozen
2 enchalion shallots, sliced
1 tbsp. olive oil
Herbamare or sea salt
20g parmesan, grated
Preparation time – 20 mins, cooking time – 30 mins
Pre-heat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted).
In a large mixing bowl, beat the eggs together, and season with sea salt and white pepper.
In a frying pan, sauté the shallots until soft and translucent then add the frozen spinach until defrosted, add the beans and season with sea salt and white pepper and cook for 5 minutes. Then leave to cool for a further 5 minutes and add to the egg mixture. Add the parmesan to the mixture and combine.
Then pour into a 12×9 inch baking dish and sprinkle the extra 20g parmesan for garnish on top then place in the oven for 30 minutes.
Once cooked take it out of the oven and cool for 5 minutes before cooling.
Serve with a salad, can be kept in the refrigerator for 3 days.
LISA’S TIP – This dish is full of goodness, high in protein from the eggs and the white beans. Full of antioxidants, fiber and spinach that has a rich source of vitamins and minerals. This dish is delicious served with a leafy green salad and sundried tomatoes.