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.