Single Diet Food No. 16

Ingredients for 1 servings:

• 160 g potatoes, peeled and weighed
• 100 g leaf spinach, frozen
• 100 g carrot(s), weighed after cleaning
• 2 eggs
• 1 shot of milk
• 10 g butter
• 1 tbsp rapeseed oil
• Salt
• Pepper, from the mill
• Nutmeg, freshly grated, to taste
• Chili flakes, from the mill, to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Spinach Kapü with carrot scrambled eggs

Dice the potatoes and cook in a pot with a little salted water until soft. Finely grate the carrots in a bowl. Place the frozen spinach in a microwave bowl with a little water, cover, and cook at 800 watts for about 6 minutes. Drain the potato water, leaving a small amount in the pot, add the butter, and mash well. Stir in the spinach and season with salt, pepper, and nutmeg. Cover the pot and place it on a cooking zone at the lowest heat possible to keep it warm. Heat the oil in a pan over medium heat and fry the grated carrots, turning occasionally. Beat the eggs with a splash of milk in a bowl, season with salt, pepper, and chili. Pour over the carrots, let them set briefly, and then mix evenly. Arrange the carrot scrambled eggs on a plate with the spinach kapü and serve.