Loaded Frittata with Chickpeas & Veggies

Serves 4

Pairing protein, fibre, and healthy fats helps slow digestion and support stable blood sugar — which means better focus, better training, and fewer snacky cravings an hour later. I love the combination of egg, egg whites and chickpeas here. A winning protein-fibre combo.

This is a great make-ahead. Re-heat a square, top with some sliced avocado and serve with some berries on the side (and maybe a slice of toasted sourdough too, my fav!)

• 358g chickpeas (1 - 540ml can, drained and rinsed)

• 5 large eggs

• 100g egg whites

• 100ml milk or choice (I used unsweetened soy)

• 100g Greek yogurt

• 100g frozen green peas

• 50g baby spinach

• Handful of fresh herbs (I used dill)

• ½ tsp garlic powder

• ½ tsp paprika

• Salt and Pepper

  Optional: Top with feta or goat cheese before baking

Preheat oven to 375F

Grease and 8x8 baking dish

In a large bowl, whisk eggs, egg whites, milk, Greek yoghurt, garlic powder, paprika, herbs, salt and pepper until smooth.

Add peas, chickpeas, spinach and chopped fresh herbs. Mix well.

Pour the mixture into a prepared dish. Sprinkle with feta or goat cheese, if using.

Bake for approx 40-45 minutes, until set and lightly golden. (start checking at 35 mins, as ovens vary)

Cool slightly before slicing. Store in an airtight container for meal prep (up to 4 days).

Serve square topped with sliced avocado and toasted sourdough on the side.

300cal per serving - 26g carbs - 7g fibre- 11g fat - 23g protein