Physiotherapist and Health Coach Kirsten Rose gives us one of her favourite mid-week meal ideas.
Serves 4. Prep time 5 minutes. Cook time 20 minutes
What you need;
4 egg whites
2 tbsp. almond milk
1 tsp. coconut oil
1 small onion, chopped
450g minced chicken
2 tsp. oregano
1 tsp. cumin
2 cups (60g) spinach,
4 red medium capsicums
½ cup (50g) cheese (dairy or
parsley, chopped to serve
What you need to do;
Heat oven to 200C.
Beat the eggs, egg whites and milk, then set aside.
Heat the coconut oil in a pan over medium heat. Add the onion and
cook for 3 mins until softened and browned.
Add in the chicken, oregano and cumin, season with salt and pepper.
Cook until meat is cooked through, about 5 mins. Then add the spinach
and mix until it wilts about 2 mins.
Increase the heat and add in the eggs. Pull the eggs across the skillet
with a spatula. Repeat for about 3 mins until eggs are cooked. Then set
Cut the capsicums horizontally and remove the seeds, then stuff with the
scrambled eggs and chicken.
Place the capsicums in a baking dish and sprinkle them with grated
Bake in the oven for 15 mins, until cheese has melted and the edges
To serve, sprinkle with chopped parsley.