“Popeye the Sailor man” is definitely the inspiration for this one 🙂 Best part is that you can prepare this recipe for a consistent breakfast or for a take-away lunch, it’s equally delicious and nutritious.
I love the cherry tomatoes, specially the multicolored ones. They provide different taste nuances and such a lovely color palette on my plate!
Fried eggs and cottage cheese spinach
Servings: 2
Calories: 400kcal
Ingredients
Spinach
- 450 g spinach leaves frozen
- 3 garlic cloves minced
- 100 ml water
- 250 g low fat greek yogurt 2% fat
- 75 g low fat cottage cheese 2.2% fat
Eggs
- 4 eggs
- 1/2 tsp salt
- 1 pinch chili salt
Salad
- 200 g cherry tomatoes
- 1 small yellow pepper
- 1 pinch salt
Instructions
Spinach preparation
- Put the frozen spinach leaves in a deep pot on medium heat with the lid on and mix from time to time.
- After the leaves are defrosted, add the water, the garlic cloves and the salt. Mix from time to time and leave the lip on in the meantime.
- When the spinach is completely cooked, turn off the heat, move the pot from the stove, then add the cottage cheese and the greek yogurt.
Eggs preparation
- I know this one seems straight-forward, but I just want to share with you my method for fried eggs without using oil.
- Heat up a crepes frying pan on medium heat.
- Break the eggs gently in the pan, put the lid on, then turn off the heat.
- There is no need to turn the eggs as they will be cooked in the released steam under the lid.
Serving
- Add half of the prepared spinach and 2 eggs on a serving plate 🙂
- Add the cherry tomatoes (half-cut/ whole/ both), the half-cut pepper and season with salt/ chili salt/ both 🙂
- Enjoy!
