Serves: 6 Calories: 296 per serve
This breakfast slice combines all my favourite breakfast foods into one easy to prepare, easy to transport and even easier to eat meal! I pack this in my bag for my after workout breakfast which usually takes place at work – it is just as good hot or cold so is the perfect protein packed breakfast when you are on the go.
Prep time: ~10 ‐ 15 minutes. Cooking time: ~ 1hr in total
1 doz. large eggs (4 whole eggs, 8 egg whites)
2 cups Physical No Fat milk
750g chicken breast (no skin, fat trimmed off)
100g reduced fat fetta, chopped
250g grape tomatoes (leave whole if small, halved if large)
1 medium red onion, finely chopped
Extra virgin olive oil spray
Preheat oven to 200 degrees Celsius. Lightly spray oven proof quiche dish
Heat saucepan, spray with oil and cook chicken breast. Allow to cool slightly and cut roughly into approximately 3cm cubes.
Separate 8 eggs, discard the yolks and put the whites into a large mixing bowl. Add the 4 whole eggs. Add the milk and whisk.
Add chicken, fetta, tomatoes, onion and pepper. Stir to combine.
Pour mixture into the oven proof dish. Lay the asparagus across the top of mixture.
Bake for approximately 40 minutes or until golden brown.
* Each serve is huge and is EXTREMELY filling. Sometimes I divide it into 8 serves, therefore 222 calories per slice. (The single serving pictured is the 296 calorie size.)
* I find this recipe freezes well so I make a small amount in advance.
* Substitute in your breakfast favourites like: tuna instead of chicken, other vegetables – pumpkin, zucchini or spinach work well.