Doctoral College


Recipe provided by Fran Baldwin – Loughborough Sport Performance Nutrition Team

2 servings / £1.15 per serving / 40 minutes

Nutritional information per serving:

  • 328 Kcal
  • 12.9g Carbohydrate
  • 24.7g Protein
  • 19.5g Fat


  • 6 eggs
  • 4 asparagus spears
  • 1 small sweet potato
  • 4 cherry tomates, chopped in half
  • Splash of milk
  • Pinch of black pepper to taste
  • Drizzle of olive oil


Replace the veg with any you fancy – you could pop in carrots or peas instead.


  • Pre-heat the oven to 200C.
  • Peel the sweet potato and chop into small cubes, place on a baking tray and roast for 10 mins. 
  • Whilst the sweet potato is roasting, break six eggs into a bowl, add the milk and black pepper.
  • Whisk with a fork until mixture is one colour.
  • Place the cherry tomatoes, asparagus and part-baked sweet potato and into an oven proof dish. Drizzle with olive oil.
  • Pour the whisked egg over the vegetables and place the dish in the oven for 30 mins, until the egg is cooked all the way through.
  • Serve into two portions and enjoy!
  • Delicious hot or cold!
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