EAT A LOT! Enjoy it, Lose Weight as You Eat! The Main Dish Recommended by Dieticians

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Have you ever dreamed of eating a lot, enjoying it immensely, and still losing weight? It sounds too good to be true, right? Well, believe it or not, this recipe might just be the answer you’ve been searching for! This dish, recommended by dieticians, features a delicious combination of roasted vegetables and a fluffy egg mixture, baked to perfection in the oven.

Not only is it packed with essential nutrients, but it’s also surprisingly light and satisfying, making it a perfect addition to your weight-loss journey. So, are you ready to indulge in a guilt-free feast? Let’s get cooking!


For the Vegetables:

  • 4 tablespoons (80ml) vegetable oil
  • 1 onion, chopped
  • 2 medium potatoes, cubed
  • 400 grams chopped cabbage
  • 1 carrot, grated
  • 3 green peppers, chopped
  • 1/2 red pepper, chopped
  • 1 teaspoon chili pepper flakes (optional)
  • 1 teaspoon black pepper
  • 1 teaspoon salt

For the Egg Mixture:

  • 3 eggs
  • 170ml milk
  • 170ml yogurt
  • 45ml vegetable oil
  • 35 grams all-purpose flour
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 10 grams baking powder
  • 1 pinch of parsley
  • 200 grams grated cheddar cheese


  1. Preheat your oven to 180°C (350°F). Grease a baking tray.
  2. In a large pan, heat the oil over medium heat. Add the onion and cook until softened.
  3. Add the potatoes and cook for 5 minutes, stirring occasionally.
  4. Add the cabbage, carrot, green peppers, red pepper, chili pepper flakes (if using), black pepper, and salt. Cook for another 5 minutes, stirring occasionally.
  5. Transfer the vegetables to the prepared baking tray.
  6. In a large bowl, whisk together the eggs, milk, yogurt, oil, flour, black pepper, salt, baking powder, and parsley.
  7. Pour the egg mixture evenly over the vegetables in the baking tray.
  8. Sprinkle generously with grated cheddar cheese.
  9. Bake for 30-35 minutes, or until the egg mixture is set and golden brown.
  10. Let cool slightly before serving.


  • For a vegetarian option, omit the grated cheddar cheese.
  • You can add other vegetables of your choice, such as broccoli, zucchini, or mushrooms.
  • Serve with a side salad or steamed vegetables for a complete meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

So, there you have it! This delicious and nutritious recipe is not only good for your taste buds but also for your waistline. Give it a try and see for yourself how eating well can actually help you lose weight!

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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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