By nutritional therapist Christine Bailey
A great option cold for lunch, speedy supper or lazy weekend brunch. This dish packs in plenty of energising iron and magnesium-rich spinach to keep energy levels high.
1 tsp olive oil
1 small onion, diced
4 slices bacon, chopped
½ red pepper, chopped
100g baby spinach leaves
Preheat the grill to high.
Whisk the eggs in a bowl and season.
Heat the oil in an ovenproof frying pan. Add the onion, bacon and pepper and sauté until the bacon is beginning to crisp about 2-3 minutes. Stir in the spinach and allow to wilt. Add the vegetables and bacon to the eggs.
Add a little more oil in the pan and pour in the egg mixture. Cook over a low heat for 2-3 minutes. Place under the grill and cook for 5-6 minutes until golden on top.
Serve cold or hot cut into wedges
About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press, Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.
Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.