I love fresh spinach, but somehow my children just don’t.
I wish they did, because its nutrient content is so high that it’s a mineral power house, containing lots of lovely magnesium, calcium and zinc. Couple it with a squidge of lemon or a small glass of orange juice and you also get access to a big hit of iron.
I keep persevering to find ways to make my children love it. This recipe just about does it!
It’s super simple.
Couple with some oatcakes, hummus and crudité and it’s a super healthy packed lunch.
In a pan, fry half a finely chopped onion and one small crushed clove of garlic in some olive oil or butter until golden brown.
Add 2 cups of rinsed and roughly chopped spinach. Sauté down until the spinach has completely shrunk.
In a bowl, whisk 3 eggs with a large dash of whatever milk you use, a pinch of salt and freshly ground pepper.
Grease 6 holes of a muffin tin with olive oil. Pour the egg mixture to fill up to halfway in to each.
Then place an equal portion of the cooked spinach mix into the centre of the egg. If you like you could grate a bit of cheese onto the top.
Bake in a pre-heated hot oven (gas mark 7 / 220C/ 400F) for 20 minutes until the egg has risen and cooked through. Yum!