Ingredients

• 1.5 lb ground turkey
• 8 large eggs
• 1 ½ cups low‑fat cottage cheese (≈ 340 g)
• 1 cup diced butternut squash (≈ 150 g)
• 1 cup shredded carrots (≈ 110 g)
• ½ cup fresh chopped parsley
• 1 tsp dried thyme
• ¼ tsp ground nutmeg (optional)
• 1 tsp sea‑salt, plus extra for seasoning
• ½ tsp freshly cracked black pepper
• 2 Tbsp olive oil

Instructions

1. Pre‑heat oven to 375 °F (190 °C). Toss diced butternut squash with 1 Tbsp olive oil, salt, and pepper; spread on a sheet pan and roast 15‑18 min until tender.
2. While squash roasts, heat remaining 1 Tbsp oil in a skillet over medium heat. Add ground turkey, thyme, nutmeg, salt, and pepper; cook, breaking up, until fully browned (≈ 7 min). Set aside.
3. In a large mixing bowl whisk eggs, then fold in cottage cheese, shredded carrots, parsley, and a pinch of extra salt.
4. In a greased 9‑inch square baking dish, layer roasted squash, then the cooked turkey, and finally pour the egg‑cottage mixture over everything.
5. Cover loosely with foil and bake 25 min. Remove foil and bake an additional 10‑12 min until the centre is set and the top is lightly golden.
6. Cool 5 min, cut into six squares, and wrap each portion for storage.

Macros

Whole Dish

Per Serving

480 calories, 46 g protein, 18 g fat, 30 g carbs, 12 g fiber, 8 g sugar