or how I solved the problem of breakfast!
I have a huge problem with breakfast. I know I should eat breakfast, I know that if I get breakfast right, I’m more likely to get the rest of the day’s eating right, but I’m not a good breakfast person, I don’t eat cereal because milk is the work of the devil, I have a major issue with texture so porridge is just too much to handle first thing in the morning, I can do yogurt with granola and compote but that has a similar texture problem and it’s also quite a bit of sugar to be eating first thing in the morning. Cooked chicken breast/salmon/other cold meat and vegetables are other options but can get expensive when you’re on a budget, poached eggs, boiled and scrambled eggs have been my thing but I’m time crunched at the moment and I need something easier.
Enter the frittata. I have no idea why I didn’t think of this earlier. I used to eat frittata a lot when I lived with my uncle (there was always eggs, cheese, vegetables and bacon in that house) but I’ve gotten out of the habit. The revelation came the Saturday before last, I was dressed, had finished packing and needed to eat and sort out the fridge before Ma arrived to pick me up. I had 6 eggs and assorted vegetables. I had grated cheese in the freezer (top tip buy a big block of cheese, grate it and stick it in the freezer that way you get the cheese and avoid chopping bits of it to go straight into your mouth while you’re cooking dinner – or is that just me?).
So I made a frittata, ate some of it for breakfast and wrapped the rest up in foil for the journey and whatever. We ate a bit on the way up and the rest for breakfast the next day. I made another one halfway through the week, when we were feeling the need for vegetables and (with an apple and a pear) it was breakfast for a couple of days. Then the lightbulb went off in my head, I could make a frittata and eat that for breakfast, with some fruit or vegetables and it would be lovely. It would make a great summery lunch with a salad because at some point soon it’s going to be summer as I remember it, warm and sunny….
I generally use an onion, a courgette, a pepper and some mushrooms because I usually have those in the house however I’ve successfully used spinach, peas, green beans, kale and any leftover veg hanging around at the time. When making this to eat for dinner have added prawns, bacon and leftover shredded chicken (not all at the same time but I guess it could work) and serving with a salad.
So here it is.
1 tbsp olive oil
Assorted vegetables, chopped (see above)
1/2 a cup of grated cheese
Preheat the oven to about 180°C
In a bowl whisk the eggs and cheese together
In an ovenproof pan, heat the oil and saute the vegetables over a medium heat, until you’d be happy to eat them as they are. (if you don’t have a pan than will go from hob to oven, saute the vegetables and then put them in an oiled ovenproof dish – pyrex is the way to go!)
Turn off the heat and add the egg, mix it altogether and put in the oven for 20 to 35 minutes, until the top is slightly puffed and golden and firm in the centre.
Let it cool for 5-10 minutes and then turn out onto a plate. Eat immediately or stick it in the fridge and eat for breakfast.