Scrambled Eggs with Apricots and Parmesan on Basil Spinach
Jazz up your morning scrambled eggs with the apricot superfood – packed with carotenoids, vitamin C and potassium.
From the book, “The 50 Healthiest 10-Minute Recipes”.
In this wonderful book, you will learn that anyone can quickly prepare healthy meals if they use natural foods and cut out anything containing E numbers, additives, or bad fats. Dr. med Anne Fleck reminds us how necessary simple, unmodified foods are for our lives. She aims to help us avoid choosing convenience over health when we are in a time-crunch. Have fun in the kitchen and discover how easy and enjoyable a healthy diet can be for your daily lifestyle. Here are some of the basic rules from the book that we tried and loved.
- Chew your food properly to promote good digestion! Chewing is the first step in the digestive process.
- Eating three meals a day forms the basis of a balanced diet for healthy individuals.
- Eat the right ingredients at the right time. Fruit and raw salads are digested better in the morning and afternoon and should therefore be avoided in the evening.
- Every day, you should make sure to include enough healthy, high quality fats into your diet, such as linseed oil, olive oil and sesame oil manufactured with the omega-safe pressing process. You should also be sure to incorporate protein from fish, meat, nuts or seeds (1g per kg of body weight).
- 250g (9 oz) spinach (weighed after cleaning), washed and 5 whole leaves set aside
- 6 eggs (large)
- 4 unsulphured dried apricots, cut into small pieces
- 70g (2 1⁄2 oz) parmesan, grated
- 20g (1⁄2 oz) butter
- 30 basil leaves, washed
- Sea salt
- Freshly ground black pepper
- Vegetable oil for frying
- Beetroot sprouts
- 20g (1⁄2 oz) pine nuts, toasted in a dry pan
- 2 basil sprig tips, washed
- Roll up the five spinach leaves you set aside and cut into thin strips. Crack the eggs into a bowl and whisk with the spinach strips, apricots, parmesan and a pinch of both salt and pepper.
- In a large saucepan, heat the butter, salt and pepper on a medium-high heat until the butter begins to brown. Add the spinach and basil sprig tips, cover the saucepan with a lid and cook 1 minute. Stir, cover the saucepan again and cook for 2 more minutes. Remove the saucepan from the heat and let the spinach steam briefly. Then let drain in a sieve.
- In the meantime, grease a non-stick skillet with a little oil and cook the egg mixture on a medium heat, frequently pushing it towards the centre and turning using a rubber spatula.
- Arrange the spinach next to the scrambled eggs and garnish with the beetroot sprouts, pine nuts and basil sprig tips.
Apricot: Carotenoids have a high antioxidant potential. Vitamin C strengthens both the immune system and connective tissue. Rich in potassium, which is involved in all physiological processes of the cells, for example, cell growth, blood pressure response, release of insulin and bone metabolism.
Originally from Los Angeles, Alicia lived in Shanghai for 11 years before moving back to the states to attend the University of Miami, where she graduated with a bachelor’s degree in public relations and minors in art and philosophy. Currently residing in New York City, Alicia applies her knowledge of strategic communication and design in her career. She enjoys painting, rugby, exploring, and more often than not, you’ll find her petting someone’s dog.