Eggs with Spinach, Ricotta and Tomatoes

Eggs with Spinach, Ricotta and Tomatoes

Ready in: 35 minutes
Yield: 4 servings

17.6 oz (500 g) fresh spinach
2 onions
3 1/2 oz (100 g) carrot
6 cocktail tomatoes
1 oz (30 g) butter
2 eggs
1 egg white
2 tablespoons ricotta cheese
1 pinch of ground nutmeg
1 tablespoon almond flour
3 tablespoons whipping cream
freshly ground pepper

1. Thoroughly wash the spinach under cold water. (It’s often necessary to wash the spinach more than one time.) Bing a large pot of lightly salted water to a boil. Add the spinach, then lower the heat and cook for 1 minute, or until the spinach is wilted. Drain in a colander and run under cold water. Using your hands, squeeze hard to extract the water from the spinach. Roughly chop the spinach and leave to cool.

2. Meanwhile, bring a small pot of lighty salted water to a boil and cook the carrot until half-tender. Trim off the stem ends. Peel and roughly grate the carrot. Wash and halve the tomatoes. Peel and finely slice the onion.

3. Beat the eggs in a large bowl until frothy. Stir in 1 pinch of nutmeg, salt and freshly ground pepper. In a separate bowl, combine the ricotta and whipping cream.

4. Melt half the butter in a large non-stick frying pan over a low heat. Add the onion and cook until softened for 8-10 minutes, stirring occasionally. Season lightly with salt and pepper. Stir in the remaining butter. Add the carrot, spinach and tomatoes and cook for 2 minutes more.

5. Add the ricotta cheese mixture. Sift the almond flour all over and stir to mix evenly. Sprinkle lighty with salt and bring the mixture to a boil. Pour over with the egg mixture. Quickly tilt the pan to coat the spinach mixture all over with the egg mixture. Cover partly and cook for 14-16 minutes over low-medium heat until set.

Per serving:

Energy: 211 kcal / 884 kJ
Fat: 13,8 g
Carbohydrates: 7,8 g
of which sugars: 6,2 g
Protein: 12,3 g
Fibre: 5 g

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