Egg and vegetable bake with white beans
Phase 4 egg and vegetable bake with white beans, balanced and protein-rich for the whole week.
The egg and vegetable bake with white beans is a colourful dish that fills your whole week of lunches or dinners in one go. Courgette, peppers and sweet cherry tomatoes are bound together by a creamy egg mixture, while smoked paprika powder adds a warm, savoury note. Hearty, nutritious and lovely to eat straight from a meal-prep container.
In Phase 4, a balanced meal takes centre stage, and this bake delivers exactly that. White beans bring fibre and slow-release carbohydrates, while eggs, quark and cheese provide a generous protein portion. That combination keeps you satisfied for longer and gives you steady energy, perfectly suited to a protein diet. This way you eat plenty of vegetables without compromising on protein or flavour.
Delicious with a fresh cucumber-yoghurt salad or a spoonful of spicy tomato salsa on the side. A handful of mixed leaves with lemon makes the plate light and colourful. For a complete meal, pair this protein-rich bake with a bowl of low-fat quark, so you'll feel satisfied and content throughout the day.
Zo maak je het
- Preheat the oven to 190 degrees and grease an ovenproof dish.
- Briefly fry the courgette and peppers until they're a bit tender.
- Divide the vegetables, white beans and cherry tomatoes over the dish.
- Whisk the eggs with the curd, paprika powder, pepper and salt and pour over the vegetables.
- Sprinkle the cheese on top and bake for 30 minutes until firm and golden brown.
- Let cool briefly and divide into meal-prep containers.
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