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

 

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Pumpkin/Kumara snack

Serves 2-3

A light bite or simple dinner, perfect for summer brunches and lunches.

Ingredients:

  • 12-14 button mushrooms, halved
  • 1 kumara or 1/4 pumpkin, mashed
  • feta/goats cheese crumbled
  • ciabatta/toast – 1 slice per person
  • hummus (optional)
  • handful of pine nuts, toasted
  • salt and pepper to taste
  • small knob of butter

You will need:

  • 1 small frying pan
  • 1 medium frying pan
  • 1 chopping board & sharp knife
  • 1 deep saucepan & wooden spoon

Method: (prep time: 7 mins; cook time: 10 mins)

  • Just under half fill saucepan with cold water and add salt and pepper.
  • Add knob of butter to medium frying pan and season with salt and pepper
  • Peel and chop kumara or pumpkin into small chunks and add to water.
  • Boil kumara/pumpkin until soft (10 mins).
  • Halve button mushrooms and cook on low-medium heat. (5 mins)
  • Pop toast in toaster, slice cheese and set aside.
  • When mushrooms are reduced and softening, add pine nuts to the small frying pan.
  • Toast pine nuts on low heat and remove when browning. (2 mins)
  • Drain kumara/pumpkin and mash, with knob of butter and some pepper.
  • Butter toast, spread hummus, then add layer of kumara/pumpkin.
  • Add mushrooms and pine nuts on top and crumble cheese over to serve.
  • Alternatively, you can grill for 2 mins once assembled to melt the cheese slightly.

Eggs, eggs and more eggs

Not everyone’s cup of tea but they are full of protein and versatile. Here are my quickest egg recipes.

Scrambled: – 2 minutes if you preheat the saucepan

  • In small saucepan, small knob of butter, add salt and pepper on  high heat.
  • Pop toast in toaster
  • Crack 2 eggs into sauce pan and stir vigorously.
  • Add a small dash of Worcestershire sauce (optional). 
  • Add some fresh spinach for Eggs Florentine. (optional).
  • As eggs thicken, keep stirring and then take off heat.
  • Butter toast, put eggs on top and enjoy.

Poached: – If you have an egg poacher, remember to butter the egg slots for easy removal

  • Simmer water in a medium sauce pan and add salt and a dash of vinegar
  • Crack egg into small bowl and add slowly to water. (repeat for as many eggs as you cook)
  • Pop toast in toaster.
  • After three minutes, butter toast and add poached egg to toast. Sprinkle with pepper.
  • Worcestershire sauce, brown HP sauce or tomato sauce work very well.

Fried: – Not the most healthy but pretty tasty.

  • Preheat pan on medium-high with knob of butter, salt and pepper
  • When melted, crack egg gently to preserve yolk.
  • Gently move with spatula to prevent sticking
  • Cook until white is solid and yolk wobbles gently
  • Optionally serve with baked beans, toast, bacon, mushrooms.

 

Tasty toast

Toast. Not the most exciting or substantial meal but a few easy additions can keep you going for longer.

Banana and nutella

  • Place toast in toaster.
  • Meanwhile, thinly chop one banana.
  • When toast pops, spread nutella and place banana on top.
  • Alternatively, preheat oven grill to 180 degrees.
  • Spread nutella on bread and top with bananas.
  • Place in oven for 5 mins.

Tuna 

  • Place toast in  toaster.
  • Meanwhile, flake up tuna and add mayonnaise, salt and pepper.
  • When toast pops, spread with butter and add tuna.

You can easily turn this into a tuna melt by adding cheese and grilling

Ham and cheese 

  • This works best if you grill, so heat oven grill to 180 degrees
  • Spread bread with butter and layer with ham and cheese
  • Add some tomato relish or tomato sauce (optional).
  • Grill until cheese is melted and starting to bubble.

Egg

  • An excellent source of protein and plenty of variability.
  • Scrambled (2 mins in pan or microwave)
  • Poached
  • Fried
  • Florentine (scrambled with spinach)

What do you have on your toast? Tell us below!