They say the early bird catches the worm and new research into our morning habits suggests many Kiwis would agree. While we may not all spring to life effortlessly at sunrise, a study of 1000 New Zealanders by Nespresso has found 18 per cent of us rise before 6am and more than a half of us get up before 7am.
For those who like to get a head start on the day, an early caffeine fix can help us feel alive, not just awake in the morning. And when it comes to speed, there’s nothing earlybirds need more than a nutritious breakfast that takes hardly any time at all to throw together.
With this in mind, leading New Zealand chef and Nespresso Culinary Ambassador, Josh Emett, has created a quick and healthy breakfast which, when paired with Nespresso Grand Cru Rosabaya de Colombia, will have you ready and raring to tackle the day.
Josh says the Spinach, Courgette, Ricotta and Free-range Egg Bake is “A super-fast ‘throw-in-the-pan-then-oven-and-forget-about-it-for-10-minutes' dish". It’s the perfect partner to Rosabaya de Colombia, a permanent part of the Nespresso range which now consists of 24 Grands Crus. This Pure Origin espresso coffee delivers rich aromas and fruity notes to enliven your morning and, when combined with milk as a cappuccino, delivers a delightful creaminess that will set you off on the right foot for the day ahead. Visit www.nespresso.com to find out more.
Spinach, Ricotta and Egg Bake
1 courgette, peeled into strips
1 cup spinach, chopped
2 tablespoons ricotta
3 free-range eggs
knob of butter
pinch of sea salt
Preheat the oven to 180°C.
In a bowl combine the courgette, spinach, eggs and mix well. Then gently fold through the ricotta. Season with sea salt and chilli flakes to your desired heat.
Heat a small cast-iron pan on the stove, add a knob of butter and pour in the mix. Leave to cook gently around the outside then place in the oven for 10–12 minutes until just cooked through. Remove from oven and serve.