1 large Cauliflower, grated
2 eggs, beaten
70g ground almonds
For the topping:
2 Tbs coconut oil
1 small red onion, chopped into thin half rings
1 tsp garlic,
4 cups spinach, roughly cut
6 eggs beaten
handful of small mushrooms, thinly sliced
small handful feta cheese, crumbled (optional)
Preheat oven to 180
Grate the cauliflower, place in a dish, cover and microwave for
Tip on to and let cool on a tea towel and then wrap and squeeze any
excess water out.
Mix 2 eggs, oregano and ground almonds in a bowl then add the
Spread mixture evenly in a quiche tin, remembering to do the
sides of the tin to form that crust, bake for 10mins.
Meanwhile, melt coconut oil on medium heat and saute mushrooms
Add garlic and saute another minute or two
Add spinach and a pinch of sea salt and stir. Let cook until
spinach is wilted (about 3-4 minutes)
Mix 6 eggs together in a bowl and pour in veg mixture, (add feta at this point if needed) then
transfer on to the crust and even out the ingredients.
Bake at 180’ for 20-25 minutes until baked all the way through
Serve with a side salad.
I am the Head Coach and Nutritional Specialist at Evo. I have a huge determination and focus to help empower men and women in fitness and to encourage us to support and champion each other. I have always been extremely passionate about fitness and helping others so being a trainer was the most natural step for me to take. I dedicate my time training people using the best functional skills and tools that give them the body and confidence they have been searching for. To me, good nutrition is not something you have to do, it is what your body deserves in order for you to live life fully energised and uplifted. It is important to me to educate clients in healthy sustainable eating. Well-being is of the body, health and mind and I help develop clients in all areas. I believe that with the right direction this lifestyle is fun and the benefits – unbelievably rewarding!