🍲 Enerji & Demir · Anne

Spinach and Cheese Eggs — An Iron- and Protein-Friendly Quick Meal for the Breastfeeding Mother

Made in under ten minutes with fresh spinach, eggs and lightly salted cheese, this plate is a practical meal that offers a breastfeeding mother iron, protein and calcium. You can whip it up on busy days and support the absorption of plant-based iron with a few drops of lemon on the side.

⚠️ Contains allergens: egg, milk

Ingredients

• • 3 pieces Eggs
• • 2 handfuls (≈60 g) Fresh spinach (washed, chopped)
• • 2 tablespoons (≈40 g) Lightly salted white cheese (crumbled)
• • 1 tablespoon Olive oil
• • 2 stalks Spring onion (finely chopped)
• • 1 pinch Black pepper (optional)
• • a few drops Lemon (to serve)

Directions

1. 1

   Wash the spinach well, remove the thick stems and chop finely; crumble the cheese with a fork.

2. 2

   Heat the olive oil in a wide pan over medium heat and sauté the finely chopped spring onion for 2-3 minutes until softened.

3. 3

   Add the chopped spinach and stir for 2-3 minutes until it releases its water and reduces in volume.

4. 4

   Crack the eggs into a bowl and whisk, add an optional pinch of black pepper, then pour over the spinach in the pan.

5. 5

   Over low heat, stir gently with a spatula and cook for 2-3 minutes until the eggs are softly set; take care not to overcook.

6. 6

   Just before taking the pan off the heat, add the crumbled cheese and stir once or twice so it softens slightly.

7. 7

   Serve warm; if you like, squeeze a few drops of lemon on top — this may support the absorption of plant-based iron.

⚕️ This recipe is for general informational purposes. The right time to introduce new foods and the risk of allergies vary from baby to baby — consult your pediatrician.