New London Breakfast Favourite: Spinach and Spring Onion Omelette

I've been having a busy schedule since I am living in London and found out that fruit for breakfast doesn't really cut it anymore. This savory breakfast really keeps me going!

Serves: 2

Time: 15 min

You need:
5 eggs
2 spring onions
chili powder (optional)
2 handfuls of fresh spinach
1 avocado

1. whisk the eggs until yolks and egg white are fully mixed, then add in the chili (if you eat salt and pepper with your eggs, best save it for when the egg is halfway cooked, salt breaks up the consistency of the egg and makes it watery).
2. Chop the spring onion, whisk it through the egg.
3. Heat up some olive oil in a frying pan.
4. Pour the mixture in the pan, add the spinach on top and reduce the heat to half.
5. When the bottom of the omellette is solid, fold in half and reduce the heat to low, let it sit for a few more minutes.
6. Cut the omelette in half and serve with half an avocado.

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Spinachsoup with a spicy kick

A delicious green soup and one of my favourites. This is such an easy soup to make but it definitely leaves an impression on any diner guest.
I really love spicy food and the best thing about this recipe is that you can make it as spicy as you want. If you like it hot, add the chili in the beginning, it makes the whole soup extra-spicy. If you have kids, just add the chili in the end for the adults. I love to have this soup lukewarm, it really brings out all the flavours. If you want to have it for dinner and are afraid that it won't fill you up, add some chickpeas for more bite!

Serves: 4
Preparation time: 15 min

You need:

Coconut or olive oil
2cm of ginger
2 gloves of garlic
200ml coconut milk
750ml water
1 (chicken, vegetable if vegan) bouillon(broth) cube (gf)
3000g fresh spinach
2 tablespoons of soy sauce (gf)
1 chili pepper (in small strips)

1. Heat up the oil and fry the ginger and garlic for 2 minutes, add half of the pepper here if you like it spicy!
2. Add the coconut milk and water, crumble the bouillon cube above the pan and put the lid on. Wait till it boils.
3. Add the spinach, leave a handful out, let it cook for 3 minutes. Cut the spinach that is left in small strips for decoration. 
4. Blend the soup with a hand blender or regular blender, when blending with a regular blender, be careful, not all blenders can withstand heat!
5. Add the chili and the spinach and get yourself a nice big bowl.

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