Need inspiration to eat iron needed for your healthy pregnancy diet? This Spinach omelette recipe is simple, so tasty and packed with essential prenatal vitamins!
Spinach omelette has to be our favourite standby – quick, easy and packed full of useful nutrients for pregnant women. The spinach is full of folates and the eggs pack a good protein punch. Serve it with extra salad to add to your five a day of pregnancy vitamins!
Approx. 30g (a good handful) of baby spinach leaves, torn or roughly chopped
1 ½ tbsps grated Parmesan cheese
A knob of butter
A shake of ground nutmeg to taste
salt and pepper
- Beat the eggs vigorously in a bowl and stir in the chopped spinach and Parmesan cheese. Season with nutmeg, salt andpepper.
- Melt the butter in a small frying pan until it’s bubbling. Be careful not to let the butter burn.
- Add the egg mixture and cook for about 3 minutes, until partially set. Push the edges towards the middle with a spatula to let the uncooked mixture flow into the pan to make sure it’s cooked through but still soft in the middle.
- Fold the omelette in half and slide onto a plate.
- Serve with salad.
- Eat immediately!
Add a handful of cheddar cheese before you fold the omelette and let it melt slightly in the pan before serving.
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