Nutritional information:
· Calories: 218
· Protein: 16g
· Carbs: 5g | Sugars: 1g
· Fat total: 14g | Saturated Fat: 5g
Ingredients:
18 large eggs
¼ cup reduced-fat milk
½ teaspoon salt
½ teaspoon ground pepper
1 cup chopped kale
½ cup chopped rinsed roasted red capsicums
¾ cup crumbled feta cheese
3 slices bacon, cooked and crumbled
1 tablespoon za’atar seasoning
Method
Step 1
Preheat oven to 175°C. Generously coat a large rimmed baking sheet with cooking spray.
Step 2
Whisk eggs with milk, salt and pepper. Pour the egg mixture into the prepared pan and top with kale, roasted red peppers, feta, bacon and za’atar.
Step 3
Bake until just set, 20 to 25 minutes. Cut into 9 slices.
Tip To Make Ahead: Wrap individual pieces in plastic wrap or layer between parchment paper in a sealed container. Refrigerate for up to 3 days or freeze for up to 3 months. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.