Here is our first fertility friendly recipe from RHG partner Rosie Tadman. Rosie is a registered Nutritional Therapist (CNHC and BANT registered) and specialises in fertility, pregnancy and postpartum Nutrition. Over the coming weeks we will post a series of recipes, all designed to provide the right vitamins and minerals that are essential when you’re trying to fall pregnant.
Good quality, organic eggs are a great and reasonably priced fertility food. They are full of b-vitamins, choline and a protein which will balance your blood sugar levels. What is not to love? You can enjoy these baked eggs packed full of phytonutrients (aka plant nutrients) with veggies of your choice.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Serves: 6 (or keep in the fridge if you are not one for sharing)
- 8 eggs (whisked) with a pinch of salt and pepper added
- 1 large onions (diced)
- 3 cloves of garlic (finely chopped)
- 1 tbsp. butter/ coconut oil
Broccoli, pea and feta
- Full head of broccoli (finely chopped)
- 200g of peas
- 100g feta, mashed
Mushroom, spinach and chorizo
- 400g mushrooms, finely diced
- 400g spinach
- 120g chorizo, finely diced
Mixed veggies (peppers, courgette, red onion)
- 1 large green, red and yellow pepper – deseeded and cut in half
- 1 courgette
- 1 large red onion
- In a frying pan, add the butter/ coconut oil and melt on a low-medium heat and sauté the onions until clear. Then add the garlic for 1 minute.
- Add your veggies of choice to the pan and cook for 5 minutes, you want your veggies to have started to soften.
- Add the whisked eggs and mix
- Add the mixture to a 15inch baking tray and bake on 180 degrees for 30 minutes, until there is no runny egg remaining
- Remove from the oven and leave to cool.
- Cut into slices – I store mine in an airtight container for up to 4 days.
I’ve given some frittata suggestions, but the options are endless…why not make sure the veg you add are seasonal? Seasonal vegetables are going to have the most nutrients.