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

Ingredients:

• 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

Optional:

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

Directions:

• 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!