Summer is upon us, and this dish serves as either breakfast, lunch or dinner. It is also healthy, and contains loads of protein and vitamins.
Serving size: 4 pers
Time to prepare: 25 mins
150g fresh Spinach
0,5 Red Onion
1 clove of Garlic
1 Red Chili Pepper
4-8 Cherry Tomatoes (Sweet ones pref, like Juanito)
1 Stick of good Parmesan
Ruccula for garnish
Rinse and dry the spinach. Finely chop garlic and chili pepper, and chop the onion.
Grate the potato and grate the parmesan. Slice the tomatoes in halves.
Whisk the eggs together with 1 tbs of salt and ½ tbs of pepper and ½ tbs of oregano.
Heat a skillet and fry the garlic, chili pepper and onion together to get rid of the rawness, add grated potatoes the last five minutes.
Add spinach and let it break down with while stirring and turning it.
Add the egg mixture and the tomatoes on top. Sprinkle over the parmesan and reduce high to low-medium and put a lid on.
Let it cook for approx. 10 minutes. Serve with ruccula and/or fresh bread.