RECIPE – Baked Spinach & Tomato Gratin

by Henry Gould – Feb 3rd, 2021

It’s one thing to say you’re going to eat healthy, and another to actually do it. Promises are made every weekend in the middle of the “Sunday Scaries” saying you will eat steamed broccoli and chicken breasts all week, no sugar, workout every day. Then Tuesday rolls around and temptation rears its head once again…

Time to compromise! Eat your veggies, just make them taste good. A tiny bit of cheese and cream never killed anyone, and we now know that fat isn’t the enemy we once thought it was (hint: it’s sugar).

This Baked Spinach & Tomato gratin is a great compromise side dish for dinner. Tastes amazing, easy to make, and allows you to get your vegetables in that you’ll actually eat.

After all, what’s the point of a meal plan that you don’t actually eat?

Baked Spinach & Tomato Gratin
  • 1 bunch of spinach, washed and chopped roughly
  • 2 tomatoes, finely chopped
  • 1 clove of garlic, minced finely
  • 250ml whipping cream
  • 1 cup grated cheese, plus some more for garnish (gruyere, cheddar, parmigiano)
  • Sea salt
  • Black pepper
  • Pinch of ground nutmeg (optional)
  • Breadcrumbs (optional)

Get a large pot of water boiling on the stove, and while you’re waiting for it to boil, add the chopped tomatoes, garlic, cream, cheese and nutmeg (optional) to a bowl.

When the water is boiling, dump in the spinach and allow to cook for 30 seconds, then drain. Allow to cool.

Once the spinach is cool add to the bowl with everything else. Season with salt and pepper then mix to combine.

Preheat your oven to 400F. Put the spinach mixture in an ovenproof dish, then top with the breadcrumbs if you’re using them, along with a little more cheese over top.

Put in the oven for 20-30 minutes until bubbling and crispy.

Eat this dish with some sort of lean protein so you feel better about yourself.

Leave a Reply

Your email address will not be published. Required fields are marked *