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eggs

Scrambled eggs with wilted spinach

Scrambled eggs with Wilted Spinach (and a Cherry Slushie – only 3 ingredients!)

Uncategorized February 16, 2011

I’m continuing my love affair with scrambled eggs. Flecked with parsley flakes, salt and butter, I am eternally yours.

Although it may be difficult to believe, I’m always trying to come up with new ways to stick fruit and vegies into my diet. I often get bored with steamed greens and wilted spinach is quickly becoming a fast favourite. Prep for this is so incredibly easy, too. No pesky peeling or chopping, just a quick wash in the sink and then onto a pan with a teensy bit of garlic and oil and bam, instant side dish of veg. It also goes so beautifully into scrambled eggs.

Scrambled Eggs with Wilted Spinach (serves 2)

  • 4 eggs
  • 1 tablespoon of butter (no margarine here, folks!)
  • 2 good handfuls of washed baby spinach leaves
  • seasoning, dried parsley flakes (optional)

Heat a non-stick fry pan over medium heat. Melt butter, crack eggs into pan and stir until scrambled. Season and add parsley if using and add spinach. Stir egg and spinach egg mixture until eggs are cooked and spinach has just wilted. Serve on well toasted bread (just the way I like it!). No need to butter the bread as the flavour of the butter in the eggs will flavour the toast just beautifully.

Wash this gorgeous breakfast down with a cherry slushie ; which is so simple to make that it’s.. well, it’s patently ridiculous.

Cherry Slushie (serves 2)

  • 1/2 a cup of frozen, pitted cherries
  • 5-6 cubes of ice (depending on how icy you want it. this turned out preeeetty icy so you may wanna knock it down a notch)
  • 1.5 cups of milk (you can use whole or light or skim or soy or rice or almond or goat…. i promise, you can use whatever milk pleases you!!)
    Method

Blend all ingredients together in a blender, pour into a tall glass and drink with someone absolutely delightful (it makes it taste better… I promise!) This is basically a simpler version of my fave cherry smoothie which I have been enjoying on a regular basis now, but have yet to post about. Promise that one is coming (when I can sit still and photograph it for long enough instead of drinking it straightaway!) I don’t like to add extra sugar to this, but if you feel it needs just a bit more sweetness, you could add a dollop of honey to the blender after tasting. A tablespoon of vanilla extract wouldn’t go too far astray either, that would result in a cherry-vanilla slushie…. mmm.

Enjoy!

xox

Christine

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mushroom

Mushroom Omelette

Uncategorized August 4, 2010

Deeeelicous mushroom omelette. (Please ignore the piece of pizza my mum added to the skillet to heat up. Lol.)

These days I’m obsessed with a good quality mushroom omelette. Honestly, why don’t we put mushrooms in *more* things…? 

Mushroom Omelettes 

2 eggs, beaten (with a pinch of salt!)
1 tablespoon butter  
200g sliced button mushrooms
A good pinch sea salt flakes   

And that’s it. How easy is that?

Melt the butter over medium heat in a skillet. Throw in your mushrooms with a generous pinch of salt and cook for 4-5 minutes, until softened and golden. 

Pour the beaten eggs over the mushrooms and allow them to set for about 1-2 minutes, then flip. Cook for another 1-2 minutes, or until the egg is cooked through. 

Serve with toast and other tasty breakfast side dishes đŸ™‚ Enjoy!

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cooked onion and shallot omelette

Onion-y Omelette

Uncategorized January 27, 2010

This is my absolute faaaaaaaavourite omelette at the moment. It’s so quick and easy and veeery delicious. And it needs so little ingredients, so it’s a great budget recipe as well. The addition of onion and shallot seems rather insignificant, but it really adds such beautiful flavour. 

Ingredients: Serves 1. Prep time: 5 minutes, Cook time: 5-6 minutes.
1 tablespoon olive oil 
2 eggs
2-3 stalks spring onions, finely sliced
1 medium (or 1/2 a large) brown onion, roughly chopped 

Method:
Heat a medium frying pan on medium-high heat with the oil. 
When the oil is hot, add the onion and cook, stirring, for 2-3 minutes with a pinch of salt until softened. Add the spring onion and cook for a further minute. 

While the onions are cooking, beat your eggs in a bowl with a generous pinch of salt.

Pour beaten eggs evenly over shallot/onion mixture in hot skillet. Leave for about 5-10 seconds (allowing eggs to cook and firm up) and then flip with a spatula. If your pan is hot enough after flipping, it should only take another 10 or so seconds to completely cook. 

Enjoy!

Love, xox

Christine

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