1 tsp coconut or avocado oil
120g red bell-pepper, diced
40g green beans, trimmed
2 spring onions, chopped
6 cherry tomatoes, halved
4 eggs
5 egg whites
½ – 1 tsp Italian seasoning
½ tsp sea salt
½ tsp ground black pepper
30g Parmesan cheese, finely grated 

Preheat oven to 180˚C/350˚F. 

Heat the oil in a frying pan over a medium flame. Add the green beans and bell-pepper and fry for 2-3 minutes, stirring occasionally. 

Add the cherry tomatoes and spring onions and fry for 2-3 minutes, stirring occasionally. 

Crack the eggs and egg whites into a jug. Add the salt, pepper, Italian seasoning and cheese and stir well.

Pour into a medium-sized oven dish. Add the cooked vegetables. 

Bake for 35 minutes or until firm in the centre. Serve.

Store any leftovers in an airtight container and refrigerate for up to 2 days.