Spinach with eggs, goat cheese and aubergine / Szpinak z jajkiem, serem kozim i bakłażanem

It happened again... I couldn't resist... This is the third day I am eating spinach! I guess I'll break the record soon. However, it has to be said that this salad is richer and, hence, much more interesting than the previous ones. At least I hope so. Today's version has been created in my grandparents' kitchen, after small shopping in the groceries nearby. It is more filling than the previous salads, that is why it is perfect not only for a light lunch, but also for dinner.

Ingredients

salad

1 package spinach

1 aubergine

2 slices goat cheese

2 large or 3 small eggs

0.5 glass sunflower seeds

3 tbsp red beans (canned)

3 tbsp corn with green peas (canned)*

Spinach with roasted beetroot and goat cheese / Szpinak z pieczonym burakiem i kozim serem

Ingredients

salad

3-4 handfuls of spinach

1 beetroot*

1/3 goat cheese roll

1/3 glass sunflower seeds

dressing

1/4 glass olive oil

1/4 glass sesame oil

1 tbsp dried thyme

1 tsp black pepper

pinch of salt

2 tbsp fresh lemon juice

Szpinak z czerwoną fasolą i serem kozim

There's nothing to hide - I am officially addicted to spinach lately. It appears on my plate for breakfast, lunch, dinner, whenever I eat something actually. Below recipe is not the most revelatory or sophisticated, although it has two major benefits: it is very fast to prepare and very healthy at the same time. Inspired by the ongoing exam session, I decided that this five-minute salad can persuade a student (or just anyone suffering from chronic lack of time) to eat healthy and tasty meal at home, instead of buying junk food. I hope that you will like the recipe. You can also freely modify it (and share your version in a comment below, if you want). Bon appetit!

Omlette with spinach and goat cheese / Omlet ze szpinakiem i kozim serem

Yum Ingredients

2 eggs

1 glass of frozen spinach (leaves) or 2 glasses of fresh

1 tbsp goat cheese spread (e.g. Chevre)

2 tbsp sunflower seeds

1 tbsp dried thyme

olive oil

1 tsp of each:

 black pepper

green pesto

salt