As we have been working so closely with Patrick Holford to bring you the Brain Food programme that provides nutrients that supports mental alertness, mood & energy. Our brain-boosting meals are designed to provide you with the right balance of lean proteins, slow-release carbohydrates and essential brain supporting fats.
Head over to our Brain Food programme here to order now.
A classic combination, that really works. Serve any leftovers with a crisp mixed salad for lunch. It’s great for a packed lunch too as it’s quite firm, so transports well!
Prep Time: 5 minutes
Cooking Time: 15 minutes
Dietary Info: Wheat Free, Dairy Free, Vegetarian
Preheat oven to 200ºC/400ºF/Gas Mark 6
- 2 large tomatoes, halved
- 320g baby spinach
- 100g baby potatoes, skin on, cooked and sliced
- 4 fresh free-range eggs at room temperature
- 2 fresh free-range egg whites at room temperature
- 40g ricotta cheese
- 1 teaspoon groundnut oil
- cracked black pepper
- pinch of ground nutmeg
- Place the tomatoes on an ovenproof tray, cut side up. Season with black pepper and roast for 10-15 minutes until soft.
- While the tomatoes are roasting, wilt the spinach in a saucepan with the nutmeg for 2-3 minutes. Toss together with the potatoes.
- Whisk the eggs and egg whites together in a large bowl until light and airy. Season with black pepper.
- Heat the grill to high.
- Heat the oil in a non-stick 20cm frying pan, on the hob, over a medium heat. Add the potato and spinach mixture to the pan and pour over the eggs, stirring them for 3-4 minutes, until they are half cooked and runny in places. Scatter the ricotta over the omelette and cook under the grill for 3-5 minutes, to set the top.
- Turn the omelette out onto a chopping board and cut into 4 or 8 wedges. Serve on warmed serving plates with the roasted tomato halves.
A great way of using up left over cooked potatoes. Use an electric hand whisk to whisk plenty of air into the egg mixture.
This recipe is from Jennifer’s book, The Diet for Food Lovers available on Amazon (The Orion Publishing Group)
Jean Cazals Photography