386
CALORIES
52
PROTEIN (G)
8.5
CARBS (G)
15.9
FAT (G)
2.8
FIBRE (G)
Method
Whisk the eggs, whites and almond drink until frothy.
Cook the turkey rashers according to the pack, then chop.
Soften tomatoes and garlic, add spinach and wilt.
Fold turkey and vegetables into the eggs, return to low heat and dot with soft cheese.
Cook until almost set, then finish under a hot grill for 1–2 minutes.
ALLERGENS
Contains: Contains egg, milk and almonds.
STORAGE & REHEATING
Best fresh; refrigerate leftovers for up to 1 day and reheat thoroughly.
COACH NOTE
Turkey rashers are salty, so added salt is capped at 1 g.
EQUIPMENT
Mixing bowls, digital scales, knife, chopping board and the cooking equipment named in the method.
PRACTICAL ADJUSTMENTS
Use skimmed milk to remove the nut allergen; recalculate.
FREEZER GUIDANCE
Not recommended.
DIETARY SUITABILITY
As written: High protein, low carbohydrate. Recalculate after substitutions.