Oxblood smoothie (Vegan)


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No animals were harmed in the creation of this idiotically vibrant pink smoothie that suffuses your insides with a similar blazing glow of health and wellness, not least because this delicious lambent drink is made in mere moments and serves as a fantastic post-workout snack or a cool supplement with any meal.

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The ingredients can be easily substituted with what you have on hand and what kind of flavour profile you need in a particular smoothie. I gravitate towards resplendent reds and thusly red pitaya for the colour and nutrition boost along with bananas, strawberries, cashew nuts and soy milk.

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There’s just the one step to it that is blending all the ingredients.

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strawberries in with pitaya or dragonfruit as we call it and I have frozen strawberries here.

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in with cashew nuts

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banana and soy milk,

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a couple of pulses followed by a long whizz and there we have it. Luminous and bloody red.

(I have on previous occasions used boiled beetroot instead of pitaya with similar results.)

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Your daily nutrition boost with fruits and fixings.


Ingredients

Red Pitaya: 200g

Banana: 200g (2 small or 1 big)

Strawberries: 100g

Cashew nuts: 50g

Soy milk: 100mls



Recipe instructions:

Chop the fruits into smaller portions for even blending and blend along with cashew nuts and soy milk until smooth.

Feel free to add sweetener or a squirt of lemon to enhance the sweetness and tang.

 

 

Super smoothie (Vegan)


If you’re looking for a quick, healthy, delicious post-workout recovery snack/drink or even just a nutritious little something to go with your daily blah then look no further because have I got a smoothie for you.

It’s gratifyingly enjoyable in a way that post-workout drinks should be, easy to put together with simple ingredients that can be mixed up to suit your tastes.

If you’re used to keeping a stocked larder with superfoods or just interested in knowing the different ways to use up those seeds and berries you can’t seem to finish then this might just be what you’re looking for and it’s pink.

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A great smoothie needs a banana and it’s one of those definite fruits that does wonders for your body and system. It’s easily accessible, cheap and sweet. Apart from some strawberries (you could use any easily blendable fruit or berry of choice), goji berries to oomph the superbness of this smoothie what with all the antioxidants and vitamins and minerals, chia seeds for the overall goodness of the omega 3, protein, antioxidants and fibre and some milk.

It’s pretty straightforward really. You bung everything in a blender and blend, but I will demonstrate still.

 

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awkwardly add milk and banana to a blender

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followed by strawberries, still keeping with the odd hand angle

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in with goji berries

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and chia seeds. Whirr to blend everything together.

 

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until you get a prettily pink drink, stippled with nutritious black dots, like so.

Stick a straw in and drink before you sweat or after or even if you don’t sweat at all. This will not disappoint your health.



Ingredients 

Banana: 1

Strawberries: 40-50g (1/2 cup)

Goji berries: 1 heaped tbsp

Chia seeds: 1 tbsp

Soy milk: 150mls (1/2 cup)


Recipe instructions

Add all the ingredients in a blender and blend at high.

Note: you can use soaked chia seeds in this recipe.

 

 

Spicy eggy bread


DSC_0140When you get tired of your daily egg and bread breakfast and wish to twist it into a spectacular bronzed meal of cheesy topping, you make these babies; that in reality are nothing more than your daily fare of omelette and bread, all jeujed up into spicy fragments of burnished toasts. Not only do they take away from the mundanity of an everyday same ol’ breakfast but also kick it up a notch with flavours that feel just right for the most important meal of the day.

Also a good way to use up any leftover bread that you’ve been trying to ignore.

 

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The ingredients are not much and can easily be improvised to suit your taste buds. Just butter, oil, pepper, paprika, milk, eggs, spring onions, cheese and bread.

 

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chop spring onions as fine as possible, or not. Totally depends on your morning mood.

 

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Shove it into a bowl and crack a couple eggs on top.

 

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add in the milk

 

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a few shakes of paprika, and at this moment this bowl feels like it’s got a face.

 

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scrunch in some black pepper. Don’t be shy, smatter generously.

 

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and finally salt. Not a lot.

 

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mix everything until it’s pretty well mixed.

 

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get onto a bit of bread knifing. Now this step could totally be dispensed with if you’re using stale sandwich bread like one should, but somehow I had this stale piece of baguette that no one wanted to touch with a ten foot pole and thus had to use it up.. how it crumbles. Domesticity you see.

 

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Take some time to chop, shred, grate some cheese. Any cheese you fancy. I’m using Manchego cheese because there were a few slices knocking about in my fridge.

 

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soak pieces of bread into the spicy eggy mixture

 

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in the meanwhile heat some butter in a bit of oil.

 

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flip bread on the other side so it soaks up all the eggy richness evenly.

 

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once the butter begins to froth, place bread slices onto the foamy fat. Don’t let the skillet get too hot, or else you’ll burn this artistic piece of heavenly breakfast. Dot the tops with whatever onions are let languishing in the bottom of the bowl.

 

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Turn them over a dozen heartbeats later, totally depending on the heat. Try and keep the heat towards medium.

 

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and immediately stick cheese on these bread slices

 

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like so. Well, the hardest part is all done.

 

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reduce the heat to low and cover the skillet with a lid for about thirty seconds or so.

 

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Voila! it’s like magic. A moment ago there was lid and now there’s melting cheese and an easy most delicious breakfast on your table.


 

Ingredients

Eggs: 2

Milk: 1/4 cup

Spring onions: 1-2

Cheese: 2 tbsp

Bread: 2 slices

Pepper: 1/4 tsp

paprika: 1/4 tsp

salt to taste

Butter: 1 tbsp

oil: 1 tsp



Recipe instructions:  finely chop spring onions and into a bowl with eggs, milk, paprika, pepper and salt. Mix well.

Coat slices of bread with eggy mixture on both sides and cook in foaming butter+oil mixture over medium flame on a skillet.

Turn over after half a minute and sprinkle cheese on the cooked part. Turn gas to low and cover the skillet with a lid for another minute.

Your spicy eggy bread is done!

 

 

Tuna salad


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If you have any love for anything tuna; tuna salad, tuna sandwich, cats, then this recipe is for you, however if you do not favour tuna nearly as much, then stick around still for the visual appeal.

This isn’t a born again, recherché, renaissance time tuna salad recipe. Nothing fancy or fantastical to it, except that it’s quick, easy and exceedingly delicious for something that takes mere moments to come as one.

In fact so easy that I didn’t even click a list of ingredients, because I didn’t think it’d be featured on this blog, but the straightforward easiness of this recipe had me lunging for the nearest camera, and thusly it finds itself here.

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One does need a can of tuna for this. It kind of gives a rather cat food vibe but we know how magical this oddity tends to be. Just regular tuna packed in water not oil.

 

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2 eggs finely chopped.

 

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Into a bowl, finely chopped onion, celery and eggs.

 

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and contents of tuna can

 

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with some mayonnaise and good whole grain mustard, for the effects and flavour

 

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good squeeze of a sprightly lemon

 

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with a pinch of salt and a smattering of black pepper

 

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give it a good mix until everything is incorporated and here we have our no frill tuna salad, which is perfect as it is, but if you want to make a meal out of it then there are a lot of options to dabble with..

For example mix it with some cooked pasta or sandwich between bread,

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or spread generously on a toast

 

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beginning with a large leafy portion of lettuce.

 

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a layer of tomatoes

 

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blanketed with our tuna salad.

 

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taking which a little by further by gilding the lily. This is freshly grated parmesan

 

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sprinkled generously and baked at 200°C for 5-7 minutes

 

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Lunch as lunch should be.

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Ingredients 

1 Tuna can : 120 gms

Boiled eggs: 2

Onion: one small or half

Celery: 1 stick or 2 tbsps

Mayonnaise: 1 tbsp

Whole grain mustard: 2 tsp

Salt: to taste

Pepper: 1/2 tsp

lemon juice: 1/2 tsp

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To make into an open faced sandwich

toasted bread: 1 slice

lettuce leaves :2 in nos

Tomato sliced: 2-3

Parmesan: 2 tsps


Recipe instructions:  chop finely the onion, celery and boiled eggs. Mix together with tuna, mayonnaise, mustard,lemon juice, salt and pepper.

Tuna salad is ready to eat.

To make into an open tuna salad sandwich: Toast a slice or piece of bread. Layer with lettuce leaves, thinly sliced tomatoes. Spread the tuna salad mixture and finally top with parmesan cheese or cheese of your choice. Bake into an oven at 200°C for not more than 5-7 minutes, until the cheese begins to melt and the salad is warmed through.

Enjoy.

 

 

 

 

 

 

 

 

 

Breakfast power smoothie


dsc_1104As days get colder I get lazier. leaving the comfy confines of a chair that’s been warming under you simply to make breakfast feels a bit treacherous, but we gotta eat and breakfast is the most important meal of the day.

And I’ll tell you what’s better than a healthy quick morning breakfast.. one that doesn’t need much eating. Yeah all you gotta do is drink and feel your insides give you a thumbs up.

This breakfast morning smoothie is fast, ferociously energizing and full of good things. It’s fresh, fruity and fantastic.

 

dsc_1098-copyYou can of course change any of these ingredients according to whatever your fridge spring or local fruit market sustains. All fruits, any kinds are welcome, and these are what I put in. A mushed up half of an avocado, pineapple, banana and frozen grapes.

 

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just bung everything in a blender.

 

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add a bit of water just to help everything combine, or it might get too thick

 

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admire the colours and blend.

 

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make a mess while pouring

 

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Ingredients

Pineapple: 150g (1 cup heaped)

Grapes: 110g (1/2 cup) (use frozen for a thicker smoothie texture)

Avocado: 1/2 or 1

Banana: 1

Water: 2-3 tbsp

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Recipe instructions:  Blend together all the fruits. Add a little water if the consistency is too thick.

Serve.

Note: you may use any fruits of choice. Either ones from your deep freeze or fresh. Add some blueberries, or frozen strawberries with banana. Apples and peaches work well too.

Enjoy

 

 

Wholewheat banana bread


dsc_0810Most beguiling, calling this a bread, when in essence, it actually is a cake. I guess it’s probably called a bread because it’s baked in a loaf tin. Ah, well.. ‘a rose by any other name’ and all that jazz. So indeed, this rather bashful, withdrawn looking cake/bread is exactly that. An air of polite modesty about its person, this cake doesn’t pretend to be a showstopper, or a stunner, gracing the high tables of a luxurious dinner party.

It’s in fact a quiet, simple and courteous nibble as opposed to the rich, opulent, cloying tastes of other thickly decadent cakes. This, in effect, is the anti thesis of sinful tastes, and bears such depth of resonant flavours that one slice or even two wouldn’t suffice. A perfect accompaniment for coffee, or as breakfast. This wholewheat banana cake  makes up in flavours, what it lacks in appearances, and isn’t that all that really matters?

Flecked with nuts, tinged with spices encasing a positively astounding banana soul. This wholewheat banana bread is moist with a nuttier wholewheat taste that totally trumps ones with made with regular flour..and if that wasn’t enough, it’s healthier too.

 

dsc_0770-copyThe ingredients are simple enough. mashed bananas, brown sugar, coconut oil, soy milk, eggs, wholewheat flour, vanilla, ground spices and nuts.

 

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mix baking soda and baking powder in with wholewheat flour. (these ingredients were not pictured)

 

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In a clean mixing bowl, add in the oil and brown sugar

 

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Mix briefly and crack in the eggs, and beat again, until the eggs are evenly combined.

 

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add vanilla

 

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mashed bananas and mix

 

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once the ingredients are well combined, tip in the flour. As you can see I’ve traded my whisk for a spatula, and mix very briefly.

 

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add in the ground spices

 

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followed by nuts, and combine well, without over mixing the batter.

 

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scrape into a well greased and floured tin of choice, or loaf tin if you wish to call this a bread.

 

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and bake at 170°C for 50-55 minutes or until a toothpick inserted comes out clean.

 

dsc_0824and Voila!!

Note:  before baking I’d tasted the batter which didn’t taste as sweet as I’d have liked, so I added in two tablespoons of honey.


INGREDIENTS

Bananas: 2 large mashed (1 cup)

Coconut oil: 80 mls (1/3cup) (feel free to use any oil of choice, or even  melted butter)

Brown sugar: 100g (1/2 cup)

Honey: 2 tablespoons

Milk: 60 mls ( use soy milk or any milk or even water)

Wholewheat flour:  160g (roughly 1.5 cup)

Eggs: 2

Chopped nuts: 80g (1/2 cup)

Vanilla extract: 2 tsp

Baking powder: 1 tsp

Baking soda: 1/2tsp

Spice mix: 

1 tsp cinnamon

1/4 tsp crushed pepper

1/4 tsp crushed cloves


RECIPE INSTRUCTIONS

Mix the baking powder and baking soda into wholewheat flour.

In a clean mixing bowl beat together coconut oil, sugar, honey and eggs until evenly combined. Add in mashed bananas, vanilla and beat well. Stir in the flour and spice mixture and nuts and fold until just mixed.

Scrape into a baking tin and bake at 170°c for 50-55 minutes, until a toothpick inserted comes out clean.

Let rest before unmoulding.

dsc_0818Enjoy

 

Awesome breakfast sandwich


DSC_0768There’s no reason to call this an ‘awesome breakfast sandwich’ when this can be as easily called an ‘awesome brunch sandwich’, and does in fact serve as a fantastic brunch idea. It’s fast, filling and satisfying. Monstrously heaped with all things good, it’s indulgent, comforting and a fantastic fuel for moments when your body craves a morning laden with carbs and greasy crisp bacon.

No excuse ever needed for gorging thyself with bread, or sandwich, and this gorgeous tower of kindly extravagance can help sort of fill the voids in your sad mundane life, or pep up an already exciting one. It’s very versatile this sandwich; it doesn’t discriminate.

 

DSC_0730 copyif you were to edit bacon out of this picture, you’d have the ingredients for a a very veggie sandwich. There’s also mustard and mayonnaise but they’re working behind the scenes.

 

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I used the same skillet that had the bacon cooking, and wiped out most its grease.

 

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added an additional tablespoon of regular vegetable oil

 

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and tipped in my colorful medley of vegetables.

 

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a bit of salt to get them going

 

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sweat them on medium heat, cook for about ten minutes, until there’s a visibly pleasant shrinkage of the caramelized and cooked kinds.

 

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like so. The vegetables will be a bit watery at first, but as you keep cooking them low and slow, they will soften and become more flavourful.

 

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Take this slow vegetable cooking time to lather bread with mayonnaise and mustard

 

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and spread it about

 

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now for the lovely assembly. I have lined a baking sheet with parchment paper, because these sandwiches will get a short burst of heat in the oven and also because there is scant cleanup in case of any drips and melts. So, top the now lathered bread with lettuce leaves

 

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with the green leafage as a receptacle for our sandwich fillings, pile high the cooked vegetables.

 

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followed by crispy bacon. As many pieces as your conscience would allow. I do not have a conscience at the moment.

 

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you can grate some cheese, or tear and Jackson Pollock them about. This is sharp cheddar and I didn’t even do a good avant garde bit..let’s call it modern art , and top off with a smattering of pepper.

 

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blitz in the hot oven at 200°c for 10 minutes, and Voila! indecently luxurious and voluptuous with a big V sandwich. Life’s answer to an overwhelming need to feed your greed.


Ingredients

sliced bread or bread loaves

Bacon crisped: 4-5 rashers

Lettuce leaves : 4

mushrooms: 5-6 chopped

bell pepper:1/2 chopped

onion: 1 small chopped

salt: 1/2 tsp

mayonnaise: 1 tablespoon

mustard: 1 tsp

cheese: 3 tbsp

pepper: 1/2 tsp

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Recipe:

Cook the chopped vegetables over medium heat. Add salt and saute for ten minutes until caramelized and well cooked.

Spread mayonnaise and mustard over bread and top with lettuce, cooked vegetables, crisped bacon and cheese.

Bake in oven at 200°c for 10 minutes, until the cheese had melted, the lettuce has slightly wilted and the bottom of the bread has crisped.

Enjoy!

 

 

 

 

Breakfast noodles


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Who on earth has noodles for breakfast? you might well ask. Well..a lot of people do..more than a billion to be exact. No kidding. Noodles are a Chinese breakfast staple and they have one too many variations. Chow mein, lo mein etc just to name a few.

During early morning hours you can see little shops dotted all around along the roads in every Chinese city, selling one or the other kind of noodle dish. Among the most popular are rice noodles immersed in pork bone soup, which you can garnish with any permutation combination of toppings that are usually lined on a table in small bowls.

These breakfast noodles are a somewhat take on Chinese lo mein, and I cook them much too often on mornings that I know I’m in no rush. These are delicious, nutritious, hearty and light at the same time. Easy to conjure with whatever vegetables you’ve languishing in the fridge, add in any meat, fish or go completely vegetarian.

Once you’ve cooked these, you’ll be hooked and you can have them cold as well as warm.

 

DSC_0528 copyThe ingredints do look like a lot to take in but they can be as many or as few as you want. For the flavour base-chopped garlic, ginger and white part of spring onions. For the sauce-soy sauce+oyster sauce+black pepper+sugar. Vegetables -lettuce, mushrooms, carrots. Cooked noodles of your choice, prawns (optional), egg. For garnishing-coriander leaves and green part of spring onions.

Yes, this does look like a lot but it really isn’t. The chopping doesn’t take as long as writing the list of these ingredients does. You can use any veggies of your choice. These are just what happened to be in my fridge.

 

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DSC_0532First, lets just scramble that egg in a bit of oil and set aside.

 

DSC_0533Once that’s done..heat some more oil in a pan on medium high heat.

 

DSC_0535and add in the chopped garlic, ginger and white part of the spring onion

 

DSC_0536stir it around a bit till its fabulously fragrant, but not brown.

 

DSC_0537in with the prawns and stir them around for a minute

 

DSC_0539add in the carrots and mushrooms and saute for another minute

 

DSC_0541and finally in with the lettuce.  They’ll wilt in seconds

 

DSC_0542add in a bit of salt (not pictured) and stir it around till the lettuce wilts and the vegetables are nicely coated with fragrant oil.

 

DSC_0543add in the sauce mixture

 

DSC_0544and stir around a few seconds until all’s coated with these lovely salty sweet juices

 

DSC_0545finally, tip in the noodles. I’m using potato noodles and stir them around

 

DSC_0546That’s it, nearly done. Top with chopped greens of the green onion and coriander.

 

DSC_0548oh and don’t forget to add in the scrambled eggs.

 

DSC_0562Voila. Breakfast noodles!

 

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Ingredients

Boiled noodles- 1-2 nests

Prawns (optional)- 100g

Egg- 1

salt- 1/2 tsp

for the sauce

Soy sauce- 1tbsp

Oyster sauce- 1 tbsp

Black pepper- 1/2 tsp

sugar-1 tsp

(in case you’re vegetarian, omit oyster sauce and increase soy sauce amount to 1.5 tbsp)

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Mushrooms- 4-5 sliced

lettuce- 5-6 leaves chopped

carrot- 1

garlic-2 cloves chopped fine

Ginger- 2 cm stem chopped fine

Spring onion-1 chopped fine

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Recipe:  Heat some oil in a pan and scramble the egg and keep it aside.

Heat some more oil and once it’s hot add in the chopped garlic, ginger and white part of the spring onion and saute in the oil for a few seconds until fragrant. Add in the prawns and cook for a minute or so. Add in the chopped vegetables, salt and cook until almost done.(just a few minutes).

Tip in the sauce and stir briefly. Add the cooked noodles and stir around till they’re well coated with the sauce. Add in the scrambled egg and garnish with coriander and chopped green part of the spring onion.

DSC_0554Enjoy!

 

 

 

 

 

 

 

 

 

 

 

Breakfast doughnut French toast


DSC_0469That’s right my darlings..doughnuts for breakfast, except these are actually French toasts masquerading as doughnuts..but do you care? They’re hot, coated thickly with cinnamon sugar and doused with your favourite toppings to make one heck of a breakfast meal.

They may not look much like doughnuts, but looks aren’t everything, and so you’ll understand as this recipe and your life progress. The best part about these toasts is that they take no time to conjure up and are so pleasantly imbued with the seraphic aroma of vanilla and cinnamon that you wouldn’t care about Mondays anymore. You do need to coat these in vulgar amounts of sugar and really that’s the charm of this breakfast. It’s breakfast after all and you can get away with a good lot of calories every morning..and honestly these pack a fraction of calories than doughnuts do. Once you’ve wolfed down these golden chunks of doughnut toasts you’ll look for excuses to make them all week.

 

DSC_0432 copyEggs, milk, vanilla, cinnamon, salt, sugar and bread. That’s it. High rewards for such few ingredients.

 

DSC_0435This step doesn’t apply to those who live in a world of pre sliced breads. I used a stale baguette, and it does help a lot if you’ve a stale bread lying about the house dying to be used up.

 

DSC_0436Crack in the eggs and add milk

 

DSC_0438vanilla

 

DSC_0439and salt

 

DSC_0440mix, smear, whisk, besmirch the calm

 

DSC_0442and proceed to making the sugary coating with sugar

 

DSC_0443and cinnamon

 

DSC_0445and lo! cinnamon sugar. Alchemy I tell you.

 

DSC_0446melt a fat knob of butter in your pan over medium heat

 

DSC_0447and dunk the bread in eggy pool of golden promises.Let it stay  in there for at least half a minute. It’ll start drinking in the eggs.

 

 

DSC_0452Turn them over to let the other side soak up the sun.

 

DSC_0453and whoa! all the egg’s been absorbed by these little babies

 

DSC_0449the butter should be nicely frothing

 

DSC_0455transfer the eggy toast to the pan to cook to a nice golden tan.

 

DSC_0456just a couple minutes

 

DSC_0458Mmm..golden and gorgeous.

 

DSC_0460once these are cooked on both sides, let them cool for a few seconds before transferring them or rather slathering them with the cinnamon sugar mixture.

 

DSC_0461Coat all sides, roll them into the sugar if you have to. Be barbaric about it.

 

DSC_0467et voilà..we have doughnut french toast. These are fantastic to eat just as they are, but if you want to add a bit of luxury to the richness then please do not restrain yourself as you go totally berserk.

 

DSC_0471bathe it with chocolate syrup

 

DSC_0472cloak it with your favourite fruit jam/marmalade or preserve

 

DSC_0482or how about chunks of banana drowned in maple syrup?

These are just a few things you can do to make these remarkable doughnut french toast into a morning treat.

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Ingredients

Eggs: 2

Milk: 30 mls (2 tbsps)

salt: 1/4 tsp

Vanilla extract: 1 tsp

Sugar: 50g (1/4cup)

Cinnamon: 1/2 tsp

Bread: 2-4 slices

Butter: 1 tbsp

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Recipe instructions: Whisk together the eggs, milk, vanilla extract and salt.

In a separate plate mix together the cinnamon and sugar.

Begin melting butter in a frying pan to cook the toasts.

Dunk the bread slices in the eggy mixture on both sides until they’re well coated.

Transfer to hot frying pan and cook until both sides are golden.

Wait a few seconds before transferring into cinnamon sugar mixture and coat the toasts well on both sides.

Eat as they are or top with your favourite fruits, syrups or jams.

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Enjoy!

 

 

 

 

 

Oven baked spinach frittata


DSC_0431This gorgeous piece of yellow green slab that’s seductively prying your mouth open is in fact just an omelette, with a twist. Frittata just sounds so much more deliciously exotic..probably something about the way how the T’s roll out your tongue, or maybe how the layers of yellow egg mixed with cheese and veggies beckon you to dive in face first. There’s nothing about this dish that isn’t deserving a round of applause. The sunshine glint of eggs, the golden ooze of cheese and healthy chew of vegetables is what makes this frittata a breakfast must..and I didn’t even mention how easy it is to put this baby together.

Breakfast is the most important meal of your day, and no reason why it can’t be the most pleasurable too.

You needn’t potter about the stove waiting to flip an omelette when you can just as easily bung it in the oven and get about your morning rituals while it silently cooks to breakfast perfection..and the best part about this lover is that it begs no effort or creativity.

Put it together with whatever vegetables or meats you have at disposal as result of a languorous fridge raid. It’s a very forgiving and loving recipe.

 

DSC_0376 copyI’m calling this a spinach frittata because I realized my refrigerator needed a quick bit of deforestation. I’d bought an obscene amount of spinach a day earlier and didn’t end up using them all in a recipe. I was left with pretty hefty bunch and decided to roll with it. But you can make this into an onion, mushroom, pepper or any imaginable frittata you fancy. The premises stay the same no matter what the ingredients..so here they are. Eggs, ham (optional), boiled potato, green onion, some milk, butter, spinach, cheese and salt and pepper (not pictured)

 

DSC_0381I wanted to give the pallid potato a bit of colour and more flavour by cooking it in some melted butter, just so that it gets bronzed. So, melt a knob of butter in a pan.

 

DSC_0383Dice or cube the potato in bite sized pieces, and when the butter begins to froth, tumble them in a single layer and let cook for 3-4 minutes over medium heat.

 

DSC_0384flip on the other side and repeat treatment until both sides are nicely blushing.

 

DSC_0385like so..and that’s the end of cooking.

 

DSC_0388crack the eggs and add in the milk

 

DSC_0390season with salt and pepper

 

DSC_0391add in the chopped green onions

 

DSC_0392and whisk

 

DSC_0393until it’s…umm..whisked.

 

DSC_0396now for the grand assembly. A layer of potatoes..

 

DSC_0397followed by a layer of ham that you tore into uneven shreds because you were too lazy to chop them into equal pieces. (keep this completely meatless by adding in some other vegetables of choice)

 

DSC_0401a healthy sprinkling of cheese of choice (I used cheddar)

 

DSC_0402and a quick bit of rainforest, also torn into uneven shards of leafy green mess. (why didn’t you cook the spinach first you ask? – well, because It’s breakfast time, and quick prep and brisk efficiency isn’t exactly one of our morning hallmarks..also it really won’t matter. I promise!)

 

DSC_0403and finally a rain of sunshine bliss in the form of perfectly whisked eggs.

 

DSC_0405and (drumroll), it’ll look like this. What? you’ll wonder..where are the perfectly whisked eggs? They’ve taken root under all that greenery..but have faith my darlings.  bake at 190°C for 15-20 minutes

 

DSC_0407what? where? I know you’re still wondering.. but lemme give you a sneak peak.

 

DSC_0408Look how gracefully it has puffed up, minus the bloat. The spinach has elegantly shriveled into a thin carpet of green perfection giving just a hint of its existence. The Sunlit eggs have puffed to form a thick slab of such moulting tenderness that you’d be ever so willing to pop this hot piece into your salivating mouth, be it at the expense of burning your lovely tongue. Let it rest for a couple minutes before you dive in.

 

DSC_0427and then what do you do? You cut a generous portion, slather it with ketchup and balance it on a fiercely toasted bread. It’s breakfast!

 

DSC_0425Isn’t it just lovely?

 

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Ingredients

Eggs: 4

Milk: 30 mls (2 tbsps)

Cheese: cheddar 70g (4-5 tbsps) – or use any you prefer

Green onion: 1 (chopped fine)

Potato: 1 (boiled)

Spinach: 1 big handful (shredded/chopped)

Ham: 1-2 slices chopped

Butter: 1 tbsp

salt and pepper to taste.

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Recipe instructions: cube the boiled potato and cook in a single layer on a hot pan with butter until golden on both sides.

Whisk the eggs, salt & pepper, chopped green onions and milk until well combined.

Layer the potato, ham, cheese and spinach in a baking pan. Pour over the eggs and bake at 190°C for 15-20 minutes until the sides have nicely puffed and the eggs have cooked through. Let rest for 5 minutes before cutting into portions.

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Note: You can use any vegetables or seasonings to make this into your favourite breakfast frittata.

DSC_0416Enjoy.