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Spinach bake

Spinach bake

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Iron-rich spinach, nutritious eggs and mixed seeds makes this a balanced yet filling meal that's easy to make and super-tasty.

Serves: 4

Ingredients

2 or 3 large tomatoes (about 400g/13oz), sliced
1 medium onion, finely sliced
4tbsp olive oil
2tsp balsamic vinegar
Freshly ground black pepper
2 garlic cloves, chopped
300g (10oz) spinach, washed and coarsely shredded
4 eggs
2tbsp live natural low-fat yoghurt
2tbsp ground chilli and garlic seed mix (or grind 1tsp chilli flakes, 1 crushed garlic clove and 2tbsp pumpkin and sunflower seeds)
Crumbled feta cheese as a garnish

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Method

Preheat the oven to 200°/400°F/gas mark 6. Put the tomatoes, onion, 2tbsp of olive oil and the vinegar in a roasting tin, season with freshly ground black pepper and roast until the onion is soft - for about 45 mins. Shake the tin occasionally to prevent burning. When cooked, roughly mash the vegetables together.
Heat a tablespoon of olive oil in a large saucepan, add the garlic and cook over a low heat for a minute. Add the spinach and cook until it has wilted.
Beat the eggs, yoghurt, ground seeds and black pepper together and make three flat omelettes.
Lightly oil a deep, round baking dish roughly the same size as the omelettes, Place one omelette in the bottom, cover with a third of the spinach and half the tomatoes and repeat. Top with the third omelette and the rest of the spinach. Scatter with feta cheese on top, put in the oven for 10 mins or under a grill to go brown and serve.

Serving suggestions: For lunch - if you have any flatbreads in the freezer, serve them with the spinach bake or makes some fresh flatbreads. For dinner, scatter some chopped fresh parsley on the top of the bake for extra flavour. www.thefooddoctor.com

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