Eggs

Mushroom, Courgette, and Broad Bean Frittata

frittata

This is great recipe to whip up when you want something comforting, filling and nutritious. It's a lovely warming meal on a cold winters night, and great served cold with a simple green salad for lunch or even at a picnic. The veggies can all be substituted with whatever you have at home but I found that this combination was a winner!

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Ingredients (serves 6)

1/2 tbs coconut oil

1/2 a medium onion

1 medium courgette - chopped into quarters

3 cups of chestnut mushrooms - chopped into quarters

1/2 cup fresh or frozen broad beans

1 tbs paprika powder

3 spring onions - greens only, roughly chopped

handful of dill - roughly chopped

4 eggs (preferably organic free range)

1/3 cup almond milk (or milk of choice)

Himalayan pink salt & freshly ground black pepper

Method

Heat a large non stick pan over medium heat, add oil and let it heat up, then add the diced onion half. Cook until the onion browns slightly, stirring occasionally.

Add the courgette, and cook for about 5 mins. Then add the mushrooms, and paprika, stir to combine, and cover with a lid for about 3 mins. Add the broad beans, stir and cover for 5-8 mins, or until the mushrooms have reduced in size.

Crack the eggs in a bowl, whisk together with the almond milk, then add the chopped spring onion greens, along with the dill, salt and pepper.

Pour the egg mixture over the vegetables in the pan, reduce heat to low and cover. Let cook for 10 mins, check firmness, and flip the frittata. I placed a plate over the pan by holding the plate with one hand and the pan with the other, slowly turning over the frittata and cooking the other side for 3-4 mins.

When cooked all the way through, cut and serve with a simple green salad, and some gluten free bread or crackers.

Enjoy!

No Regrets Shakshuka (Baked Eggs)

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I had a busy morning the other day running around trying to get things done before I leave to Doha, and by 12pm I still hadn't had anything to eat so I decided to have a go at making shakshuka as I'd kept hearing about it. I took it as a sign to challenge myself at making something new. I did a bit of recipe research and looked deep into my fridge and spice cupboard and managed to round up most of the ingredients (and add in a few in too). If you've never tried baked eggs before, I would recommend giving this recipe a go, you won't regret it.

Ingredients (serves 2)

1 teaspoon coconut oil 1 yellow onion (sliced) 1 clove garlic (minced) 6-8 leaves cavolo nero 1/2 teaspoon cumin powder 1/2 teaspoon paprika 1/4 teaspoon harissa or chilli powder 1 yellow/red pepper (diced) 1 cup tomato passata 4 eggs small piece of feta couple of sprigs of thyme sea salt and black pepper to taste 4 corn tortillas (optional)

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Preheat the oven to 180 degrees celsius. Heat the coconut oil in a medium sized frying pan and add the onion and garlic and cook over medium heat for a couple of minutes. Add the cumin powder, paprika, harissa/chilli powder and stir it up and let cook until fragrant. Then add the yellow/red pepper, cavolo nero, and 1 tablespoon of water and let cook for another 2 minutes. Pour in the passata, season with salt and pepper and mix well. Then add a couple of tablespoons of water, cover and let cook for 15 minutes. Make some space in the tomato sauce for the eggs, and crack the eggs into the pan. Then crumble some feta with your fingers and scatter over the pan. Place the pan in the oven and leave to bake for about 10 minutes, or until the whites have cooked. Take out the oven, sprinkle with thyme and enjoy! *You can serve them with some bread, or I had mine with corn tortillas mmm...