Green leafy vegetables, such as spinach and broccoli, contain high levels of two polyphenols called quercetin and coenzyme Q10.
Coenzyme Q10 may reduce inflammation in some metabolic diseases, including RA, multiple sclerosis (MS), and diabetes.
Frittatas are quick and easy to make, and people can enjoy experimenting with a range of flavors. Having a side salad adds further benefits from vegetables.
Foolproof Spinach and Feta Frittata
INGREDIENTS:
- 1 tsp olive oil
- ½ small brown onion peeled and finely sliced
- 1 tsp garlic
- 250 g baby spinach
- 4 eggs
- ½ cup crumbled feta cheese
- Salt and pepper to taste
INSTRUCTIONS:
- Preheat your grill to medium-high heat.
- Using a non stick frying pan that you can put under the grill, heat the oil over a medium heat.
- Add the onion and cook until just starting to brown. Add the spinach and toss for a minute or two until it begins to wilt. Remove from the heat and allow to cool.
- Beat the eggs in a bowl. Add in the cooled spinach and onion, and then the feta. Season to taste.
- Put your frying pan back on a medium heat and add the eggs. Stir gently with a spatula until you feel the egg start to set on the bottom. Turn off the heat so the frittata stays quite runny.
- Place your frying pan under the grill for 2 to 3 minutes, or until the frittata is golden and cooked all the way through (check with a fork.)
- Place a plate over the pan and turn over quickly but carefully to release the frittata. Serve hot or cold with a crispy side salad.
