A long time ago, before Sanitarium told us all to have Weetbix for breakfast, an egg was a really normal breakfast food.I remember in Intermediate the Home Economics teacher spending the first week solely extolling the virtues of the humble egg. I took away from it that eggs are about the most complete food on earth and lack only vitamin C. Feel free to correct this 12 year old's information.
Eventually we were allowed to scramble the egg and finally whipped those eggs into a sponge cake. The baking never took, but I still love cooking eggs. I create a mean omelette or scramble. The trick to delicious eggs is not over-cooking them.
Ingredients
1 Egg
4 Button Mushrooms
1/2 a Courgette
1/4 a Capsicum
Finely sliced cabbage
Cracked Pepper
Lemon Juice
Directions
Prepare the veggies and place in eggs rings in a pan lightly sprayed with oil. Beat one egg with a little water and divide between the egg rings. Squeeze over lemon juice and season with cracked pepper. Cook until bottom is set, then remove rings and turn fritters over to lightly cook other side.
I served this with a side of lettuce, vinegar and lemon juice with a little cracker broken over as croutons.
Serves 1
I reckon this meal was on the table in less than 10 minutes. I could spend longer than that deciding on what to order while waiting in the queue at McDonalds!
This is probably an international language divide - are egg fritters the same as frittata? Frittata is a great way to use up left-over veg as well as eggs :)
ReplyDeleteOur four bantams are all laying now and the brown shaver should resume soon (she moulted recently) so we have eggs galore for two people. I'm always interested in new ways of using them!