Being 14 weeks pregnant I’m trying more and more to use vegetables in different ways. Just to vary a bit and not eat the same thing all the time. Spinach is a leafy green vegetable I love but I find it sometimes difficult to vary how to use it in a recipe. Until now I mostly used it in green smoothies, salads or a quiche. To vary a bit I tried it in a frittata and I loved it! It’s extremely simple to prepare and it absolutely delicious!! You can fill it with anything you like. I used robiola cheese (I tend to eat it a lot since I’m pregnant…) with grated carrots. Such a fresh combination so perfect for spring or summer! And really worth trying.
You can easily bring it to work and eat if for lunch. But I think it’s also a perfect light dinner on a hot summer evening. And if you cut it into small rolls it’s also fabulous as a starter! And it’s obviously ‘pregnant proof’ 😉
This recipe is an absolute winner if you ask me!
a handful of fresh spinach leaves
1 grated carrot
robiola cheese (or any other cream cheese)
Put the 2 eggs and the spinach leaves in a blender and blend well until smooth. Heat a bit of olive oil in a skillet and add the egg mixture. Fry well on both sides. Let it cool down completely.
Spread the cream cheese on the frittata and put the grated carrot on top. Fold the frittata over the filling or make a roll and cut in half and serve.