Easy Egg Pie


  • 2 sheets of mountain bread *could substitute with gluten-free flat bread / wraps
  • 1 cup (70g) sliced mushrooms
  • 2 x 125g tin of corn kernels, drained
  • 2 cups baby spinach, finely chopped
  • 6 eggs
  • ½ cup Puregg liquid egg whites (130g)
  • Approx. 4 cherry tomatoes, halved
  • Salt and pepper (optional)


  1. Arrange mountain bread to cover the bottom of a circular oven-proof dish and layer mushrooms over the bottom.
  2. Beat eggs and egg whites, then add in corn, cheese and spinach.
  3. Pour the egg mixture over the mushrooms and season if preferred.
  4. Arrange cherry tomatoes on top and place in 180°C oven for approx. 30 minutes or until firm to touch in the middle.