This is a veggie option from JOs newest book, Save With Jamie. This is just the second time I’ve made it and would normally have it for lunch but tonight it’s dinner.
Jamie does a lot of this on the hob but I prefer to use the oven.
Ingredients
8 large free range eggs
2 medium sweet potatoes, scrubbed (200g each)
300g frozen spinach, defrosted
70g feta cheese
40g cheddar cheese
A little ground nutmeg
Method
1. Preheat your oven to 200C and bake the potatoes for 30 minutes.
2. Drain the spinach as much as possible. Also chop if whole leaf. To reduce water further I heat in a frying pan and sprinkle with a little nutmeg until all juices have gone.
3. Whisk the eggs and pour into a non stick baking dish of your choice (again I use my silicon cake tin for this) now mix in the spinach.
3. When the potatoes are ready reduce the oven to 180C, cut the tats into chunks or discs (2-3cms) and sit the potatoes in the mixture.
4. Bake for about 15 minutes then remove and crumble the feta and grated cheese on top. Bake for a further 20 minutes until set and golden.
Serve with salad or as I like it with baked beans!
Nutrition*
Calories 380
Protein 26g
Carbohydrate 22g
Fat 21g
Fibre 4g
This will keep nicely in the fridge for a few days. Also you can peel the potatoes if preferred but the skin does taste lovely! Nom! X
*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.
Nom Nom Nelly's 