Thursday, 27 June 2013

The King

I think the humble EGG is the actual King of foods. It is so versatile,  nutritious and (my favourite) cheap. As a family we power through eggs on a monthly basis. There's barely a day goes by I am not cracking an egg. Between a bit of baking, hard boiled eggs as free snacks or with salad for me, boiled or mashed with mayo or made into eggy bread for the kids lunch we get through somewhere in excess of 50 eggs a month.

Sounds like a lot doesn't it? And yet it isnt like we live on eggs.

I definitely eat more these days than before my slimming world days, since they are free on all plans. We quite often have a cooked breakfast on a Saturday which waves goodbye to between 3 and 8 eggs depending who wants an egg and if it's going to be fried or scrambled (why do scrambled eggs disappear?) and I always keep hardboiled eggs in the fridge for snacks or to go with a salad and feta cheese or ham. It's not unlike me to have a baked egg for breakfast, maybe cooked in a hash brown or ham basket. Finally the classic carbonara (which i don't actually seem to have ever blogged about!) remains a favourite tea time choice for the whole family. Well I say finally, actually I have missed one major favourite, my brunchtime frittata. I call this brunchtime because I have it just as easily for breakfast as for lunch. It can be amended to whatever you have in (prawns and feta are lovely) but this is what I use most often to serve one as a hearty lunch.

1 sausage, chopped into chunks
1 rasher of bacon, fat removed and chopped
1 spring onion
1 or 2 cooked new potatoes, sliced or diced
3 or 4 cherry tomatoes, halved
2 asparagus spears, chopped
1/2 a pepper, mixed colours if possible, diced
1 spring onion, chopped
Chopped parsley (optional)
2 eggs, beaten

Spray a small frying pan with frylight or oil and add the sausage and bacon. Fry until almost cooked and add the chopped veg. Sauté until almost cooked but still with bite.

Sprinkle over the parsley if using, then pour over the beaten eggs. Tip the pan left and right to make sure the eggs fill all the gaps. Leave on the heat for a minute to allow to base to set, then put under a hot grill until the eggs are set and puffy and gloriously golden.

Season with salt and black pepper and lashings of good ol' fashioned brown sauce (or ketchup/chilli sauce if that's what tickles your fancy).

I do this at least once a week I'd say. This is a great fridge raider too... courgettes work well, as does ham, leftover chicken, chillies, roasted red peppers, white/red onions, cheese - literally whatever you have in. In honesty I prefer lots of filling (which is mostly superfree anyway) to less egg so it's less, well, eggy. You could easily do 3 eggs and less fillings though. Or more. Whatever... at the end of the day, it's your frittata.

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