Coconut, Shallot and Spinach Quiche

Breakfast: 392kcal
28g protein, 25g fat, 10g carbs

2 medium-sized free-range eggs
3 egg whites
200ml reduced-fat coconut milk
2 shallots, chopped finely
1 vine tomato, halved
60g fresh spinach, chopped finely


1) Whisk the eggs and whites in a large bowl and season with salt and pepper.

2) Stir in the coconut milk.

3) Stir in the shallots, tomato, and spinach.

4) Pour the mixture into a baking dish and bake in the oven for 20 minutes or until set in the middle. Serve.