Prep & Cooking Time: 10 mins
Makes: 2 serves
Nutritional info per serve: 321.4 calories, 30.1g protein, 35.4g carbohydrates, 10.1g fibre, 6.6g fat (1.5g saturated).
- 1½ cups of liquid egg whites
- 2 whole eggs
- ½ tsp of coconut essence
- ½ teaspoon cinnamon
- 1½ cups defrosted frozen raspberries
- 2/3 cup oats
- canola cooking oil spray
- Chobani yoghurt (optional)
- Flax oil/meal (optional)
Step 1: In a blender mix eggs, cinnamon, coconut essence, half of the raspberries, half of the oats until well combined.
Step 2: Heat pan, spray lightly with oil, then pour egg mixture in. Cook on low heat until almost set.
Step 3: Just before serving, sprinkle the remaining raspberries & oats over half of the egg mixture, then fold in half.
Step 4: Divide into 2 portions, plate up and serve with a dollop of low-fat-low-sugar yoghurt (like Chobani) & either a drizzle of flaxseed oil or a sprinkle of flaxmeal.