Roasted Spinach & Eggs

Roasted Spinach & Eggs

Ready in: 45 minutes
Yield: 2 servings

17. 6 oz (500 g) fresh spinach
2 eggs
1 egg white
2 tablespoons butter
1 onion
1 garlic clove
1 small carrot
1 pinch of ground nutmeg
freshly ground pepper

1. Thoroughly wash the spinach under cold water. (It’s often necessary to wash the spinach more than one time.) Drain and transfer to a bowl.

2. Bring 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 completely.

3. Meanwhile, wash and peel the carrot. Trim off the stem ends, then cut the carrot into cubes. Finely chop the garlic and onion. Melt half the butter in a large non-stick frying pan over low heat. Add the onion and garlic clove and cook until softened, about 5 minutes. Stir in the carrot and cook for 5 minutes more. Season lightly with salt and pepper.

4. Beat the eggs in a large bowl until frothy. Stir in the chopped spinach and 1 pinch of nutmeg, salt and freshly ground pepper.

5. Add the remaining butter to the onion mixture and stir to blend evenly. Then pour in the spinach mixture and lightly stir to blend. Cover and cook over a low heat, until set, about 5-7 minutes. Once one side has stocked, carefully slide the spinach omelette onto a plate. Cover the plate with the pan and quickly spin it over. Cook for about 3-5 minutes on the other side.

Per serving:

Energy: 305 kcal / 1277 kJ
Fat: 22 g
Carbohydrates: 8,8 g
of which sugars: 5,8 g
Protein: 17 g
Fibre: 6,9 g

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