Inspired by Greek eggy mush (see last post on Greek food) I made a British eggy mush for my lunch today, and thought I’d share the basic recipe with you here:
2 large tomatoes
1 large onion
2 handfuls of spinach
2 eggs whites
1 whole egg (white and yolk)
Salt and pepper
This is so simple, but tastes divine and has nothing bad in it. It’s an excellent post work-out meal, as it has tonnes of great protein, a little good fat, and then loads of rehydrating vegetables.
The idea is to make an omelette and fail…
Whisk up your 3 eggs (I use 2 egg-whites just to make it is as healthy as possible, but can’t stand a purely egg-white mixture as I think a lot of taste is lost), and add salt and pepper. Now throw your chopped up tomatoes and onion into the pan and let it sizzle in a little olive oil. Add the spinach only when the tomatoes and onion have softened a little, then finally pour in your whisked eggs. Remember, this is a failed omelette – so make no attempt to maintain a shape or form. Just keep mixing the eggs and vegetables in the pan until all of it is cooked.
You can then pour the delicious creation straight into a bowl and eat by itself, or (as in the picture above) put it on top of a piece of toasted rye bread, and add a massive pile of balsamic-drenched kale on the side. Again – goodness, goodness and more goodness.
Happy Wednesday 🙂