There are a couple of meals that you really should be able to make at home. Even if you’re the kind of person who prefers to get their food ready-made, it’s very convenient to be able to rustle up at least a couple of breakfast things. It’s also so much better knowing what’s in your food for your first meal of the day!
For this recipe, I would suggest having everything prepared before you turn the heat on. If you’re a more advancedÂ cook, you’ll know how to juggle and multitask. So get things ready before-hand if you’re not sure where your skill level lies.
You will need: (for 2)
3-4 eggs, whisked together
1 cup cooked spinach, water drained
1/3 cup finely sliced leeks
2-3 cloves of garlic, finely sliced
1/2 cup sliced mushrooms
1/3 cup cheese of your choice e.g. parmesan, cheddar, stilton (or a mixture)
1 cup sliced onions
optional 2 sliced bacon, diced
This recipe will work with most ingredients of your choice. The trick is to add things to the pan according to the time they need to cook, keeping the eggs and cheese for last. You may want to add salt and pepper to taste as you get to the end of your cooking time.
For example in this case I started with the bacon, then added onions, leeks and garlic and let these cook until softened. Then I added the mushrooms and eggs. As the egg cooks you will want to stir every few minutes and remove off the heat every now and then (whilst stirring) to avoid overcooking the eggs. Finally, add the cheese, blend in, and remove from the heat.
Serve with a side salad e.g. tomatoes andÂ rucola with olive oil. I had some gorgeous Maltese tomatoes that needed no garnish. Yum!