Pizza Omelette

Pizza omelette

Ingredients (4 servings) 8 eggs, beaten 1 tsp oregano 1 tbsp olive oil 4 tbsp tomato passata sauce (from a jar) handful of stoned black olives 85g vegetarian cheddar, grated Method Heat grill to high. Beat the eggs with the oregano and some salt and pepper. Heat the oil in a large ovenproof frying pan, [Continue Reading]

Spicy Moroccan Eggs

Spicy Moroccan eggs

Ingredients (4 servings) 2 tsp olive or grape seed oil 1 large onion, halved and thinly sliced 3 garlic cloves, sliced 1 tsp ground coriander 150ml vegetable stock 400g can chickpeas 800g cherry tomatoes 2 Baby marrows, finely diced 200g bag baby spinach 4 tbsp chopped coriander 4 large eggs Method Heat the oil in [Continue Reading]

Mini asparagus frittatas

Mini asparagus frittatas

Ingredients (makes 24) 1 bunch asparagus, trimmed, thinly sliced ¼ cup semi-dried tomatoes, chopped (Ina Paarman) 3 green onions, thinly sliced 6 eggs ½ cup pure cream 1/3 cup grated parmesan cheese 2 garlic cloves, crushed 2 tablespoons basil pesto Method Preheat oven to 190C/170C fan-forced. Grease two 12-hole, 1½ tablespoon-capacity round-based patty pans. Combine [Continue Reading]

Berry omelette

Berry omelette

A one-egg omelette makes a high protein breakfast. If the brain-boosting berries aren’t sweet enough, add 1 tsp honey. Ingredients (1 serving) 1 large egg 1 tbsp skimmed milk 3 pinches of cinnamon ½ tsp rapeseed oil 100g cottage cheese 175g chopped strawberries, blueberries and raspberries Method Beat egg with milk and cinnamon. Heat oil [Continue Reading]

Mushroom and mixed herb omelette

Mushroom and mixed herb omelette

Ingredients (2 servings) 40g butter 200g button mushrooms, sliced 1 garlic clove, crushed 2 teaspoons finely chopped fresh basil 2 tablespoons finely chopped fresh flat-leaf parsley leaves 1 teaspoon finely grated lemon rind 4 eggs 50g feta, crumbled Method Melt 20g butter in a 19cm (base) non-stick frying pan over medium heat. Add mushrooms. Bake [Continue Reading]

Mushroom & tomato frittata

Mushroom & tomato frittata

Ingredients (2 servings) 30g unsalted butter 200g brown mushrooms, thickly sliced 2 ripe tomatoes cut into wedges 4 eggs 75g mature cheddar, coarsely grated ½ cup flat-leaf parsley leaves Method Preheat the grill to high. Melt 20g of the butter in a non-stick frypan over medium heat. Add the sliced mushrooms and tomato wedges, and [Continue Reading]

Leek, mushroom and feta frittata

Leek, mushroom and feta frittata

Ingredients (4 servings) 25g butter, chopped 1 large leek, halved, washed, thinly sliced 200g button mushrooms, thinly sliced 2 garlic cloves, crushed 200g feta, crumbled 1 tablespoon fresh oregano leaves 8 eggs, lightly beaten 1/3 cup pure cream Method Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) pan. Line base and [Continue Reading]