Ingredients
- —2 eggs
- —100 g fresh spinach
- —1 tsp olive oil or ghee
- —1 tsp lemon juice
- —Pepper, salt, nutmeg
- —(Optional) 30 g feta or cottage cheese (made from goat or sheep milk)
Instructions
Preparation (oven)
Preheat the oven to 180 °C.
Heat a bit of olive oil in a pan and briefly wilt the spinach.
Season with pepper, salt, and a pinch of nutmeg.
Spread the spinach in a small ovenproof dish.
Carefully crack the eggs on top.
Drizzle with a little lemon juice and optionally add feta.
Bake for 10–12 minutes, until the egg whites are set but the yolks remain soft.
Air fryer: – Preheat to 170 °C – Bake for 8–10 minutes in a small ovenproof dish
Serving Tip
Light, fresh, and packed with protein — perfect as a breakfast or light lunch within your Metabolic lifestyle. Serve the dish immediately, topped with some fresh parsley or chives. For a refreshing touch: add a few drops of lemon juice or some zest just before serving.
Storage Tip
Store covered in the refrigerator for up to 1 day. Reheat briefly in the oven or air fryer.