Welcome to 31 Days of Summer Mediterranean Recipes – our new blog series! Over the next month, we’ll be sharing Mediterranean No Grain, Standard and Vegan recipes to help you on your M3 journey or simply to eat clean!

INGREDIENTS
2 large free range eggs
2 large free range egg whites
1/3 cup almond milk
1 tbsp Dijon mustard
1/2 tsp fresh rosemary, minced
1/8 tsp freshly ground black pepper
1 handful of baby spinach
2 cups wholegrain bread, crusts removed if desired, cut into 1-inch cubes
1/2 cup poached chicken breast, diced
1/4 cup roasted red capsicum, chopped
1/2 cup Swiss cheese, grated
Cooking spray

DIRECTIONS
Preheat oven to 190°C. Grease a 7×11 inch glass baking dish with cooking spray.

In a large mixing bowl, whisk eggs, egg whites and milk. Add mustard, rosemary and pepper; combine
well. Toss spinach, bread, chicken and roasted red peppers. Add the egg mixture and toss well
to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.

Bake for 40 – 45 minutes or until set. Uncover, sprinkle with cheese and continue baking until golden on top, 15 to 20 minutes more. Transfer casserole to a wire rack and cool for 15 minutes before serving.

Serves 2

TIP: Prepare casserole through to step 2; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in step 3.

TIP: To wilt spinach, rinse thoroughly with cool water. Transfer to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Squeeze out excess moisture before adding the spinach to the recipe.