I love leafy greens. Lately, I am keen on eating spinach. That’s why I decided to share with you this great spinach tortilla recipe. For more great ideas, visit The Saffron Girl (HERE).
6 whole eggs
2 egg whites
500 grams parsnips
500 grams spinach
1 table spoon butter
½ teaspoon coarse sea salt
150 grams bacon
Place the butter in a skillet.
Poach the leeks for 3-4 minutes.
Ass the parsnips and poach for another 10-12 minutes.
Beat the eggs in a bowl with 1/2 teaspoon of sea salt.
Beat the egg whites in another bowl, until you get a foamy kind of texture.
Add the parsnip ( when ready) to the egg mixture.
Then add the spinach.
Then fold in the beaten egg whites and the pre cut beacon.
Pour the tortilla mixture into the pan.
Cook on both sides, until ready.
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