Green Eggs and Ham Fritatta

Super tasty way to use up leftovers

I hate food waste. So when I see stuff has been hanging about the fridge for a couple days I try to find a way to use it up.

I had some lardons left from another dish I had made. I also had some feta cheese and vegetables. I decided to make a fritatta, which is great to slice up and use from breakfast or brunch, and makes a great lunch box filler.

Fritatta packed full of green veggies, salty bacon and feta cheese.

Ingredients

8 Eggs

100 Grams Feta cheese

100 Grams Lardons (cut up streaky bacon would also work)

1 Onion (finely chopped)

100 Grams Kale (cooked)

100 Grams Frozen peas (thawed)

1 Tbsp Chopped parsley (optional)

Salt and pepper

Method

  1. Heat a large pan, and add the lardons
  2. Fry until crispy, and then remove from the pan
  3. Add the onion to the pan, cook over a low heat until soft
  4. The kale, parsley and peas, and crumble the Feta cheese into the oan
  5. In a separate bowl, crack 8 eggs and beat, before adding to the frying pan.
  6. Remove the pan from the heat and mix all the ingredients well
  7. Transfer to a 8 inch x 12 inch baking tin. Bake for 15-20 minutes in an oven pre heated to 200 degrees. Cook until just firm and allow to set in the tin

Homemade Granola

Shop bought granola can be expensive and sometimes a bit blah. This version is a feast of different tastes and textures. It’s also quick and easy to make, and tastes better than anything you can buy.

I like to team it up with some Greek yoghurt and fresh fruit for a quick and wholesome breakfast that will definitely keep you full until lunch. It also tastes really good sprinkled over ice cream for some crunch. This will keep well in airtight container for 10-14 days.

Rich aand crunchy, straight from the oven.

Ingredients

250 Grams Porridge oats

100 Grams Dessicated coconut

25 Grams Sunflower seeds

25 Grams Pumpkin seeds

50 Grams Pitted dates

50 Grams almonds

100 Grams Peanut butter

3 Tbsp Maple syrup

100 Ml Vegetable oil

Team your granola up with some Greek yoghurt and fresh fruit for a quick and satisfying breakfast

Method

  1. Add all the ingredients to a bowl
  2. Get your hands in and makes sure the peanut butter is rubbed thoroughly in the mixture
  3. Transfer to a baking tray, and put in an oven preheated to 180 degrees
  4. Bake for 30 minutes, half way through take the mix out and stir the mixture to make sure it cooks evenly

Sweet Potato and Feta Fritters

Sweet potato and feta fritters topped with a fried egg makes a really satisfying meal.

I’ve played around with a couple of different versions, including one with courgettes that turned into a gloopy mess. This is the best version I’ve tried, and tastes really good with eggs for breakfast/brunch, or with a salad for a light lunch.

The sweetness of the carrot and sweet potato tastes really good with the savoury hit of the spring onion and creamy tang from the cheese. When cooking these they take on on quite a lot of colour but don’t worry, this is how they are meant to be.

Ingredients

1 Large Sweet potato

1 Large Carrot

2 Scallions/spring onions

2 Tbsps Plain flour

2 Eggs

109 Grams Feta cheese

Salt and pepper

Oil for frying

Method

  1. Grate the sweet potato and carrot, set aside in a bowl
  2. Chop spring onions, and add to the bowl.
  3. Crumble the Feta and add to the bowl along with the flour, eggs, and seasoning before mixing well.
  4. Heat oil in a frying pan, and when hot add the mix in large spoonfuls to makes individual fritters
  5. Press the fritters down with a spatula and cook for 5 minutes on each side
  6. These go quite dark, but don’t panic they’re meant to
  7. If you prefer not to make individual fritters, you can add the whole mix to a pan and cook like a hash

Feta Scrambled Eggs

Feta Scrambled Eggs

This makes a really tasty weekend breakfast dish, when you’re feeling a little hung over and needing something to get you feeling human again. It’s also great for a quick lunch, or if you get in from work and want to make something that will be ready in 5 minutes. This along with some hot buttered toast is my weekend happy place.

Serves 2

Ingredients

1 Tbsp. Olive Oil

4 x Eggs

100 grams Feta Cheese (most supermarkets sell “salad cheese” which is essentially the same thing but cheaper)

Salt and pepper

Egg and feta mixed together

You can add extras like chopped olives, or spring onions/scallions or chives, but it’s also delicious just as it is.

Serves 2

Method

  1. Heat the oil in a frying pan.
  2. Cut the Feta in into 1cm chunks
  3. Crack 4 eggs into a bowl and whisk.
  4. Add eggs, and feta, and stir the mixture as the eggs scramble, season with salt and pepper
  5. When the eggs are cooked to your liking serve up with toast, (this is also delicious with crispy bacon if you’re a meat eater)

Ugandan Rolex

A friend randomly asked me one day if I had ever tried a Ugandan Rolex. I have to say I was a bit taken back. If I’m totally truthful I was afraid it was one of those weird sex things you read about in the urban dictionary. Turns out it was quite innocent, and I apparently have a filthy mind.

A Ugandan Rolex is a super quick and tasty vegetarian street food from Uganda, and Rolex bits comes from rolled eggs. Fresh vegetables cooked in a thin omelette and wrapped in chapati, it’s that simple. The ingredients are mixed up in a cup before frying (street vendors don’t have the time or work space for multiple bowls and utensils). This really is fuel for the whole day.

All the ingredients are mixed in a large mug.

So you now you know, if someone offers you a Ugandan Rolex you don’t need to looked shocked or possibly disappointed!

Serves 1

Ingredients

1 Chapati

1 Tbsp Cabbage (finely chopped)

1 Tbsp Grated carrot

1 Tbsp Tomato (finely chopped, I had cherry tomatoes in the fridge, but regular tomatoes work just as well)

1 Tbsp Onion (finely chopped, I used scallions/spring onions, but either works well as long as they’re finely sliced)

1 Tbsp Vegetable Oil

2 Large eggs

Make a thin omlettein a large flat bottomed pan.

Method

  1. Heat the oil in a large frying pan
  2. Add the vegetables to a large mug, and crack in 2 eggs and stir
  3. Pour the eggs and vegetables into the pan, and cook until set on one side
  4. Carefully turn the egg mixture and cook for a minute on the other side (if it breaks don’t worry, it’s getting wrapped up anyway)
  5. Top with a chapati, and turn out on to a plate before wrapping it up tightly and scoffing

Pesto and Bacon Bagels

If like me you occasionally over indulge at the weekend this the breakfast for you. It also makes a really tasty brunch or lunch dish.

I feel like a bit of a fraud as this probably isn’t a real recipe. It’s just assembling things, which is what makes it perfect.

Serves 4

Ingredients

4 Bagels

8 Slices of bacon

4 Tbsp Green pesto

4 Tbsp Cream cheese

Method

  • Fry the bacon until crispy.
  • Toast the bagels
  • Spread one tablespoon of pesto on one half of the bagel, and spread the other half with one tablespoon of cream cheese
  • Top with 2 slices of crispy bacon, join the 2 halves and stuff your face

Breakfast Burritos

A remedy for over indulging the night before, or if you just feel like you need a good breakfast.  They’re also pretty good at any time of day.

This how a breakfast burrito starts life

These freeze really well and I usually freeze a couple for days when I’m on the go, it takes a few minutes to microwave these once they’re defrosted.  This is a vegetarian recipe and is tasty as it is, but meat eaters can add bacon or chorizo if they feel they need to.

All rolled up and ready to devour.

Serves 4

Ingredients

2 Large potatoes

1 Large onion

2 Bell peppers

1 Chilli pepper

Handful of chopped parsley or coriander (or a mixture of both if you have them)

4 Flour tortillas

8 eggs

3 Tbsp. Olive oil

50 gm Grated Cheese (I use cheddar, but use what you have at hand)

Salt and pepper to taste                 

Method

  1. Wash potatoes and chop into 1cm squares, heat 2 Tbsp. of oil in a large frying pan, and potatoes and cook over a medium heat.  Turn every 5 minutes, or whenever they are starting to brown
  2. Chop onion and peppers, and add to the potatoes after the potatoes have started to brown
  3. When the potatoes have browned and the onions and peppers have softened add the herbs and season with salt and pepper
  4. In another pan, heat the remaining 1 Tbsp. of olive oil, in a bowl whisk the 8 eggs and add to the pan. Scramble until light and fluffy and season with salt and pepper if needed
  5. Lay out a tortilla, add one quarter of the potato mixture, the scrambled egg, and grated cheese along the middle of the tortilla.  Using the edge closest to you, fold this side over, tucking the two outside edges and the tortilla to make the burrito.
  6. Serve immediately, or allow cool, then wrap and freeze (you can double these quantities if you want to make a larger batch to freeze)