Physiotherapist and Health Coach Kirsten Rose gives us one of her favourite mid-week meal ideas.

Serves 4. Prep time 5 minutes. Cook time 20 minutes

What you need;

4 eggs

4 egg whites

2 tbsp. almond milk

1 tsp. coconut oil

1 small onion, chopped

450g minced chicken

2 tsp. oregano

1 tsp. cumin

2 cups (60g) spinach,
chopped

4 red medium capsicums

½ cup (50g) cheese (dairy or
plant-based)

parsley, chopped to serve

What you need to do;

Heat oven to 200C.

Beat the eggs, egg whites and milk, then set aside.

Heat the coconut oil in a pan over medium heat. Add the onion and
cook for 3 mins until softened and browned.

Add in the chicken, oregano and cumin, season with salt and pepper.
Cook until meat is cooked through, about 5 mins. Then add the spinach
and mix until it wilts about 2 mins.

Increase the heat and add in the eggs. Pull the eggs across the skillet
with a spatula. Repeat for about 3 mins until eggs are cooked. Then set
aside.

Cut the capsicums horizontally and remove the seeds, then stuff with the
scrambled eggs and chicken.

Place the capsicums in a baking dish and sprinkle them with grated
cheese.

Bake in the oven for 15 mins, until cheese has melted and the edges
have browned.

To serve, sprinkle with chopped parsley.