Work mornings in our house are usually crazy! 2 kindy drop-offs, a barking dog, bags to be packed, emails to check in on, and with all that rushing around I don’t always feel like a big breakfast in the moment but I do regret not eating enough later in the day…. So I have been making this to ease the morning rush! It gets packed up and eaten at work when I am more calm and my digestive system can handle digesting food!
It hits a few requirements.. one it must have protein ✅ delicious ✅ and easy to make ✅✅✅
This recipe is gluten free, high protein, veggie rich and super super simple to make!
I N G R E D I E N T S
1/8 pumpkin, diced
1 large red onion, cut into 1/4 or 1/8
6-8 eggs
1 large zucchini, grated
5 rashes of nitrate free bacon or pancetta
1 tsp concentrated chicken bone broth
1 tsp garlic granules
1 tsp Italian mixed herbs
(2 tbsp Greek yoghurt / cottage cheese / quark / ricotta optional for extra protein)
M E T H O D:
1. Preheat oven to 180 and add all the pumpkin and onion to a tray, drizzle olive oil and roast for 15-20 mins. You want it soft and slightly caramelized. Once cooked remove and place into a baking dish.
2. Add to the baking dish your grated zucchini, bacon/pancetta, and any other veggies you feel like.
3. In a separate dish mix together the eggs, herbs and cheese then pour over the veggies.
4. Place back into the oven to cook through, approx 20 mins.
To eat: have warm or portion out and keep in the fridge, it will last a couple of days, so cook Sunday and eat until Tues/wed!
Enjoy!
