Not only are they low in carbohydrates, they provide approximately 17g protein, while still tasting delicious.
- 2 Egg whites (100g)
- 1 Egg
- ½ Tomato
- ¼ Onion
- ½ Zucchini
- Thinly slice/dice the onion, tomato and zucchini
- Mix vegetables with the eggs & egg whites and transfer into two individual ramekins. (Tip: Cut a piece of baking paper the size of the ramekin you’re using, and slightly spray with olive oil before pouring in the egg mixture)
Bake in a moderate oven for 20-25 minutes, or under cooked through and golden on top. Season with salt and pepper to taste.
* If making ahead, wrap in aluminium foil and store in the fridge.