Omelettes

Serves 1

Now, I am personally not  a fan of omelettes but I cannot deny their ease, accessibility and ability to pack in a crazy amount of stuff! Below is the general method with some ingredient variations that we use at home.

Method: (Should take under 10 mins)

  • In medium frying pan, add butter and melt on medium heat.
  • Meanwhile, beat three eggs in a bowl and add salt and pepper.
  • Pour eggs into the pan and leave for a few seconds until the bottom is just set.
  • Gently push the set parts into the centre, so the uncooked bits can also set.
  • Repeat this until the outside is set but the centre is still soft.
  • Add your cheese and toppings to the centre and cook until cheese melts.
  • Crank up the heat for a further 30 seconds until browned and serve.

Ham, cheese and tomato: – The classic

  • grated cheese
  • 5 slices of ham, diced
  • 6 cherry tomatoes, halved

Cheese and spinach: – The Veggie

  • grated cheese
  • handful of spinach
  • sprinkling of feta (optional)

Cheese and mushroom: – Not mushroom in here…

  • 4 button mushrooms sliced thinly
  • grated cheese
  • handful of spinach (optional)

Bacon and mushroom:

  • 2 slices of bacon, chopped – Pre cook this before adding
  • grated cheese
  • 4 button mushrooms sliced thinly
  • 3 cherry tomatoes, halved (optional)

Vegetable deluxe:

  • 1/4 bag mixed veges – pre cook with dash of butter and seasoning
  • grated cheese

Mediterranean:

  • 1/4 capsicum, diced – lightly fry in dash of butter and season
  • 4 halved cherry tomatoes
  • cumin + paprika
  • chorizo/salami, sliced
  • grated cheese
  • sprinkling of feta

 

Creamy Mushrooms on Toast

Serves 2.

This is my all time favourite breakfast. It is just so tasty and really sets you up for the day. You can keep it simple or be nuanced and either way it will be tasty. Definitely not an every day food, but good when you have a little bit of time to spare. The same recipe can also make a great pasta sauce.

Ingredients:

  • 12 large button mushrooms, halved
  • 150mls cream
  • 1 tbsp of soy sauce
  • 1 tbsp of balsamic vinegar
  • ciabatta (normal bread/toast works fine, too!)
  • knob of butter
  • pinch of oregano (optional)
  • handful of chopped spinach (optional)

You will need:

  • 1 medium frying pan & spatula
  • chopping board & sharp knife
  • Toaster/oven grill for fancy bread

Method: (Should take about 10 mins)

  • Add butter, salt and pepper to frying pan and melt on medium heat.
  • As butter melts, chop mushrooms in half and add to frying pan.
  • While stirring, add 1 tbsp balsamic vinegar, soy sauce and pinch of oregano.
  • Pop toast in toaster and keep stirring mushrooms.
  • Chop spinach and add to pan.
  • Lower heat and add cream, stirring steadily.
  • Butter toast and add mushroom mixture on top, not too much sauce but enough to soak a little bit.

If you want bacon, simply crisp it up separately and serve on top or chop small and add to the sauce for extra flavour.

Really Easy Proteiny Breakfast!

Serves 2.

Another delicious breakfast from chef Andy.

Chef’s note: This recipe is really flexible. If you have left over veggies or anything lying around, feel free to add it for variety. If you don’t like kippers, try cooking a sausage or two, then chopping it into pieces to replace the kipper, or bacon pieces, or anything you like. It takes five to ten minutes to cook and is packed full of protein.

Really Easy Breakfast

Ingredients:

  • 2 kippers
  •  peas
  • chopped onion
  • egg – beaten
  • microwave rice
  • parsley
  • salt & pepper

You will need: 

  • 1x large frying pan & spatula
  • bowl and fork/whisk
  • chopping board & sharp knife

Method: (cook time: 5-10 mins)

  • Cook kippers lightly, remove from heat, break into little bits
  • Finely chop onion, fry off in pan until soft
  • While rice cooks, microwave rice, 1 portion per person
  • Add rice, peas and kippers to pan, add parsley
  • Add a beaten egg, season with salt & pepper.
  • Serve when egg is cooked through