Preparation Time: 10 minutes
Cooking Time: 40 minutes
Servings: 4

4 large eggs
6 egg whites

450g button mushrooms
450g baby spinach
125g firm tofu
1 onion, chopped
1 tbsp. minced garlic
½ tsp. ground turmeric
½ tsp. cracked black pepper
¼ cup water
Kosher salt to taste


  1. Set your oven to 350F.
  2. Sauté the mushrooms in a little bit of extra virgin olive oil in a large non-stick ovenproof pan over medium heat. Add the onions once the mushrooms start turning golden and cook for 3 minutes until the onions become soft.
  3. Stir in the garlic then cook for at least 30 seconds until fragrant before adding the spinach. Pour in water, cover, and cook until the spinach becomes wilted for about 2 minutes.
  4. Take off the lid and continue cooking up to the water evaporates. Now, combine the eggs, egg whites, tofu, pepper, turmeric, and salt in a bowl. When all the liquid has evaporated, pour in the egg mixture, let cook for about 2 minutes until the edges start setting, then transfer to the oven and bake for about 25 minutes or until cooked.
  5. Take off from the oven then let sit for at least 5 minutes before cutting it into quarters and serving.
  6. Enjoy!
  7. Baby spinach and mushrooms boost the nutrient profile of the eggs to provide you with amazing anti inflammatory benefits.

Calories: 521 kcal
Protein: 29.13 g
Fat: 10.45 g
Carbohydrates: 94.94 g