Nicola at Simply Homemade is hosting a great blog linkup on healthier breakfast choices and I’m delighted to add our morning favourite – a Potatoe, Chorizo, Onion and Cheese Frittata, to the mix. As this is a great recipe for using up those leftover bits and pieces I’ve also added this…
Potatoe, Chorizo, Onion and Cheese Frittata
A fast and tasty healthy breakfast option, that would also do for supper or tea.
Servings: hungry adults (with some stolen by the kids)
Prepare all the ingredients.
On a heavy bottomed pan on a medium heat, heat the olive oil. Add the potatoes to the pan and cover loosely with a saucepan lid. Stir occasionally to avoid them sticking.
When the potatoes are slightly cooked (about 3 to 5 minutes depending on the size of the chunks), add the onion. Pan fry on a medium heat for about 3 minutes.
Add the chorizo and cook lightly for about a minute to release the oils.
Mix the eggs, milk and seasoning. Preheat the grill at a medium setting.
Make sure the potatoe, onion and chorizo mix is spread even across the pan. Add the egg mix and sprinkle the cheddar evenly across the top. Cook on the pan for one minute.
Remove from the heat and put under the grill. Cook for roughly 5 minutes or until the egg is cooked through.
Remove and allow to cool slightly before eating. If storing, allow the Frittata to cool completely, and cover tightly with clingfilm, before storing in the fridge. The Frittata can be eaten cold or hot (4 minutes in a 800W microwave) as preferred.
Our first of two house moves has seen my kitchen space shrink drastically as I said goodbye to my well-used, well-equipped kitchen, and hello to two gas rings and a dodgy oven. With less time and space on my hands I’ve been taking the easy option and sticking to the family favourites…
Super Wheatberry with Roasted Carrots and Salmon (a Marks and Spencer Recipe
A delicious warm grain, fish and vegetable dish that leaves your feeling full and virtuous.
Preheat the oven to 190˚C/375˚F/gas 5 (170˚C for fan ovens). Put the carrots in a roasting tin and drizzle over half the oil. Scatter over the garlic and cumin seeds, then season. Roast for 30 minutes, until the carrots are just tender.
Cook the Super Wheatberry according to the packet instructions. Gently mix together with the carrots, salmon and dill, and arrange on a serving dish. Scatter over the pomegranate seeds.
To make the dressing, mix together the buttermilk, remaining olive oil and 1 tbsp warm water, then season. Drizzle the dressing over the dish to serve.
Note: I was provided with this recipe and all of the ingredients to make it by Marks and Spencer for the purposes of reviewing the recipe and posting it here. I was not paid to write this post. All opinions are honest, and my own.