Treat yourself to these healthy recipes!

Spring has officially started! Which means we have longer days, (hopefully) more sunshine, a better mood and not to forget: Easter Weekend! Easter reminds us of delicious egg dishes. (not only chocolate easter eggs.. 😉) 

That's why we want to share 2 delicious egg dishes with you! Not only because they are tasty, but eggs are also very healthy and full of protein. 💛🥚


Proteins are the building blocks of life and a single egg contains about 6.3 grams of high-quality protein. The main functions of proteins in the body are to build, strengthen and repair or replace things, such as tissue. Eggs provide us with very high-quality protein that contains all nine essential amino acids in the right amounts needed by the body for optimum growth and maintenance. 


Put the eggs, spinach, pepper and salt in a blender or food processor and blend into a green and smooth mixture. Heat 1 tsp of olive oil in a frying pan and fry some of the egg mixture over a medium heat for 3 min until the egg hardens. Turn over. Fry the other side for 1-2 min. Now your omelette is ready to eat or to be topped. You can top your egg with a small layer of cream cheese and then with avocado, salmon, tofu or chicken, choose whatever you like and enjoy! 💛🥚

- 3 medium-sized eggs
- 100 g spinach leaves
- 2 tbsp mild olive oil


A simple, low-calorie spring main that uses the season's finest ingredients and is ready in just 20 minutes.

Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, then add the asparagus for a final 1 min. Drain. Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened. Mix the eggs with half the cheese in a jug and season well. Pour over the onion in the pan, then scatter over the asparagus and potatoes. Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.


- 200g new potatoes, quartered
- 100g asparagus tips
- 1 tbsp olive oil
- 1 onion, finely chopped
- 6 eggs, beaten
- 40g cheddar, grated
- Rocket or mixed leaves, to serve