Aleppo Egg-White, Broccoli & Cottage Cheese Breakfast Pan

Per serving

Calories

345

Protein

41 g

Carbs

25 g

Fat

9 g

Fibre

7 g

Vitamins and minerals, % of a day’s needs

• Iron17%
• Vitamin D0%
• B1234%
• Zinc14%
• Magnesium22%
• Omega-317%
• Folate61%
• Calcium21%
• Potassium34%
• Vitamin C177%
• Riboflavin109%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 210 g Egg white
• 160 g Broccoli
• 120 g Cherry tomatoes
• 100 g Cottage cheese
• 30 g Spring onion
• 1 tsp Olive oil
• 1 tsp Aleppo pepper flakes
• 8 g Fresh dill
• 0.5 tsp Salt

Method

1. 1

   Cut the 160g of broccoli into small florets, halve the 120g of cherry tomatoes, slice the 30g of spring onion and chop the 8g of fresh dill. Take the 100g of cottage cheese out of the fridge. It goes on cold at the end.

2. 2

   Warm 1 tsp olive oil in a non-stick pan over medium-high heat, add the broccoli florets and 2 tbsp water, cover and cook for 4 minutes, until the florets are bright green and tender at the stem.

3. 3

   Uncover, add the halved cherry tomatoes and sliced spring onion and cook for 2 minutes over medium-high heat, until the tomatoes soften and any water has boiled off.

4. 4

   Turn the heat to low, season the 210g of egg white with 0.5 tsp salt, pour it around the vegetables and cook for 5 minutes without stirring, until the whites are set and matte on top with no clear liquid left.

5. 5

   Slide the pan off the heat, spoon the 100g of cold cottage cheese over the top and scatter with 1 tsp Aleppo pepper flakes and the chopped dill. Eat straight away, while the contrast is the point.