Serves 4
6 eggs
2 courgettes -
1 Red pepper - or whatever colour you have
1 red onion
2 handfuls of baby spinach
2 tbls of milk
1 tbls of olive oil
1 clove of garlic finely chopped
1 handful of cheese grated, mozzarella or cheddar
1. Heat the oil in a medium non stick pan and cook the onion and courgette
over high heat until they are a pale golden colour.
2. Pop in the garlic and cook for a further minute.
3. Add the spinach and cook until the spinach is wilted and excess moisture
evaporated.
4. Combine all of the ingredients on the pan so they are evenly combined.
5. Beat the eggs with the milk and season with salt and pepper.
6. Stir in half the cheese and pour over the veggie mixture.
7. Cook for about 4 mins until just about set.
8. Remove, scatter with the remainder of the cheese and place under a hot
grill to cook & set the top.
Leave to set for 2 mins when cooked golden. Place a plate on top of the pan and flip over so the frittata comes out easily.
This is a most wonderful dish as it is so versatile you can use any combination of veggie you have at home, use the same method to cook them in the pan and you have a delicious meal in minutes.
Serve with a Green Salad & some crusty bread if you wish.
4 eggs
1 spring onion chopped
2 handfuls of frozen peas
2 handfuls of frozen corn
(Optional) 1 can of shrimp or cooked bacon or ham
4 cups of cooked long grain rice
2 tablespoons of oil.
1. Cook the rice in a large pot of boiling water until aldente, remove from
heat, transfer to a large sieve and run under cold water until cool.
2. Shake, shake well to drain any excess water and spread out on a baking
tray. When completely dry and cold you can transfer to a covered bowl and
keep in the fridge for 2 days.
3. Beat the eggs with a pinch of salt and a little of the spring onion.
4. Cook the frozen peas and corn in a pot of simmering water for 3 mins, drain.
5. Heat the wok over very high heat, add the oil and heat until very hot,
reduce the heat, add the egg and very lightly scramble.
6. Tip in the rice before the egg is set, increase the heat, and stir to separate
the rice grains.
7. Add the corn, peas and any other veggies or ingredients you are using ,
continue to cook for 1 minute.
8. Transfer to a bowl and garnish with the remainder of the spring onion.
This dish is a complete light meal by itself or is very nice in conjunction with a stir fry.
Ranch Eggs….These tasty eggs were served mid morning to Ranch workers who would have been toiling since day break. It's an old traditional dish and every Ranch Kitchen would have had their own version. This recipe is an easy one for you to try.
4 flour tortillas
1 white onion finely chopped
1 green/red/or yellow pepper
2 red chillies, finely chopped
1 clove of garlic finely chopped
½ teasp of dried or 1 handful fresh oregano
1 can of chopped tomatoes
1 can of kidney beans drained & rinsed well
1 small cup os water
1 tbls of olive oil
8 eggs
1. Heat the oil in a large frying pan over medium heat.
2. Add the onion and pepper and cook for five mins until they are soft.
3. Add the chill & garlic and cook briefly.
4. Pop in the chopped tomatoes with the oregano and water, bring to the boil,
turn down the heat, and simmer gently for 8-10 mins until the sauce thickens,
then add the kidney beans heat for a further 2 mins.
5. Season with Salt & Pepper
6. Smooth over the top of the mixture and make eight hollows with the back
of a spoon.
7. Crack the eggs into each hollow and pop the lid on the pan.
8. Heat the tortillas on the grill or in the oven and quarter when warm.
9. Cook the eggs for 5 mins or until they are set.
Scoop out 2 eggs serves per person with the tortillas served on the side. You can also serve with salsa, sour cream, refried beans, avocado, grated feta or mozzarella cheese for a complete meal!!
Previous week's recipes..
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