Tempeh & Egg White Scramble

Tempeh and egg white scramble

Why this is peri-perfect… This breakfast (or lunch) is the ultimate steadier in your day. Tempeh and egg whites pack in a full 30g protein to keep muscles strong and cravings calm, while cottage cheese adds creaminess and an extra boost of calcium for bone health. The tomato brings antioxidants to support hormone balance, and the slice of sourdough gives you just enough slow-burning carbs for energy without the crash. It’s hearty, balanced, and exactly what your peri body loves. For the days when you are craving something-on-toast :)

Serves 1

Ingredients

·       70g tempeh, diced

·       3 egg whites

·       ¼ cup (55g) low-fat cottage cheese

·       1 medium tomato, diced

·       1 small slice sourdough toast (about 25g)

·       Fresh herbs, salt + pepper to taste

Method

1.     Lightly pan-fry tempeh until golden.

2.     Add diced tomato and cook until softened.

3.     In a bowl, whisk together egg whites and cottage cheese, and gently scramble in a hot pan until creamy.

4.     Serve over toasted sourdough, scatter with fresh herbs.

Per serve: Calories: 300, Protein: 30g, Carbs: 23g, Fat: ~6g