John Myers
Ingredients for 4 servings:
- 250 g leaf spinach
- 1 shallot(s)
- 1 clove(s) garlic
- 150 g chicken breast fillet(s)
- 75 g sliced cheese
- 4 eggs
- 1 handful of fried onions
- 3 tbsp cooking cream
- 1 tbsp butter
- 2 tbsp rapeseed oil
- e.g. chives
- e.g. salt and pepper
- nutmeg
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
healthy – low carb – easy to prepare
Wash the spinach and remove the stalks. Finely dice the shallot and garlic and sauté in a pan with a little rapeseed oil. Add the spinach, season with pepper, salt, and grate over the nutmeg. Continue to sauté, stirring, until the spinach has wilted. Remove the spinach and set aside in a bowl. Season the chicken breast fillets with salt and pepper and fry in the same pan for about 5-7 minutes on all sides. Remove and set aside. Cut the cheese into small cubes, then dice the chicken breast fillets. Cut the chives into small rings. Now grease a shallow, round ceramic baking dish with butter. First, spread the slightly squeezed spinach in it. Add the diced chicken and the diced cheese on top. Scatter some fried onions over the top. Beat the eggs with the cream, chives, freshly ground pepper, and salt, then spread over the dish. Bake in an unheated oven at 160°C (fan assisted oven) on the middle rack for about 40 minutes. If the surface begins to bulge upwards, pierce it briefly with a knife. It’s delicious both warm and cold. Cut into small pieces, it also makes a wonderful addition to soups and broths.
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