Ramadan Mubarak to all of you! We are almost a week down, but I’m sure I can speak for all of us when I say this Ramadan in particular is more testing and difficult than others. Coupled with the scorching heat and here in London where the fast is averaging 18 hours a day, it can wreak havoc on our bodies and digestive system. However, fear not, here’s a recipe that is low in carbs, high in protein to help you shed some pounds but more importantly keep your hunger and thirst at bay until Iftar!
This recipe takes no more than half an hour, so there’s no excuse to get in the kitchen!
– eggs- 3-4
– tomato- whole
– mushrooms, 4-5
– ginger and garlic- 1 tablespoon of paste
-handful of spinach
– salt, chilli powder, black pepper- to taste
– 25gms of feta
– coriander fresh
In a frying pan, put in a tablespoon of olive oil or ghee. Fry the onions, tomatoes, mushrooms, peppers, once sweated; add in the garlic, ginger and spices.
Whisk up the eggs, and pour over the ingredients. Once cooked on the low heat, add in the chopped spinach and feta cheese and fold over. Sprinkle with coriander and serve!
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