For those of you who follow this blog, please accept my apologies for not having posted a recipe for so long! It has been a tough year, and I am finally getting at least some of my motivation and energy back, but oh so slowly! Anyway, enough rambling, todays recipe is one I made, with the ‘left overs’ in the fridge, just before my husband and I went away a recently! It was delicious, and he said, ‘quick, write down what you did’ so you can repeat it, which is also why I can remember what to publish today!
1 brown onion, finely diced
2 garlic cloves, finely crushed with sea salt
1 lemon – juice only
1 tbsp butter (I used Nuttelex)
1 tbsp olive oil
6-8 medium sized mushrooms, roughly chopped
4-6 spinach leaves and stalks, roughly chopped
3-4 stalks and leaves of tuscan cabbage, roughly chopped
1 tbsp cottage cheese
1/4 cup of roughly chopped walnuts, browned in the pan first
Sautee the onions and garlic, then add the mushrooms in the heated butter and oil; after a few minutes, add the stalks of the spinach and cabbage, then add the leaves and lemon juice. Finally, mix the two eggs with the cottage cheese and cook through quickly, adding black pepper, and if necessary, extra sea salt to taste. Serve topped with the browned walnuts on top.
For vegans, leave out the butter, eggs and cottage cheese; it tastes great without them as well.
This would also a great side dish to meat, or served with other vegetarian dishes on a buffet or as an entree.