You may have read my post way back in February all about my plans for lent. I basically wanted to try maintaining a vegan diet for 80% of the time, mainly because I wanted an excuse to try out some different foods! I wasn’t sure how easy this would be to do and I will be totally honest in that I only really managed a vegan diet 40-50% of the time. I was on the move a lot during those 40 days and other than being inconvenient at times, it also proved to be an expensive way of eating! Also, one of my favourite things to cook with are eggs. I use them a lot. Not only are they dead cheap (not sure I should use that phrasing?!) and so versatile, there are also a lot of health benefits. Obviously though, they aren’t vegan! So I found it quite difficult to stop cooking with eggs.
I wanted to share with you an egg recipe that I have only recently discovered. A feta and spinach omelette. I discovered it on one of those ‘I’m-yet-to-do-a-food-shop-so-just-throw-together-your-remaining-food’ days and I can’t believe I hadn’t tried it sooner! It is so delicious and I have been having it for dinner on numerous occasions.
It’s super simple.
All you need is 2 eggs per person, some feta and some spinach (I literally just crumble it in until it looks right so I haven’t got any quantities!). Also, the photos show me making enough for three people.
I just whisk two eggs together and season with a pinch of salt and pepper.
I then add some coconut oil in a frying pan and once it has melted, pour in my egg mixture and reduce the heat. (This is quite an important step unless you want the base of your omelette to burn whilst the top is still raw – guess who is talking from experience….)
Almost immediately, I add a handful of spinach and a generous sprinkling of feta before leaving the omelette to cook right through. I don’t tend to time it, I just keep watch until it looks done.
The melted feta is so so delicious and compliments the spinach really well. Using lots of greens feels so healthy too! I like to eat it with a plate of salad and balsamic 🙂
This is just one of the many recipes using eggs that I love. I am also a huge fan of avocado egg cups which you can read more about here. Fried, boiled, poached, scrambled… The possibilities are endless!
If you’ve not jumped on the egg bandwagon already then you should definitely check out this guide on How To Boil An Egg. It’s a great starting point and once you’ve mastered the basics you’ve got a whole batch of delicious meal ideas at your finger tips.
Although I may have failed in my attempt to eat vegan for the majority of the time, it is still something that I like to bear in mind when eating and cooking. Therefore I do think it is important to make sure that the eggs that I do eat have been sourced in the most ethical way possible. Using British Lion Eggs for example, ‘minimises the number of food miles and guarantees that you are using British eggs produced to the highest standards, as well as supporting British farmers’.
Do you love eggs?
Let me know of any recipes that you love too!
*This post was written in collaboration with British Lion Eggs