I feel a little silly including this recipe, as it seems to be one of those meals that everyone just knows how to cook. However, this one is a little more interesting and filling than just plain eggs, and an easy way to sneak some veggies in.
Ingredients:
- 2 eggs
- milk
- salt and pepper
- handful spinach
- roughly 10 cherry/plum tomatoes, halved
- 10 olives, halved
- mushrooms, diced into 1.5cm pieces
- pancetta (pre-cooked), optional
- bread for toasting
Method:
- Crack the eggs into a bowl, and whisk. Add a splash of milk and season to taste, and continue to whisk until the mixture is bubbly and when dripped from a fork is smooth and without sinuous lumps of egg (how do you even describe this!?). This is to help make your eggs light and fluffy.
- Pour into a frying pan, and leave to set for a moment. As soon as it starts to stick to the bottom, use a spatula to keep scraping it away, stopping it from sticking.
- As soon as it starts to clump (can still be a little runny), add in your other ingredients. Keep cooking until the egg is cooked and your veggies are warmed through.
- Serve atop warm buttered toast, with (superior) HP sauce, or ketchup if you like. You might even want to sprinkle some grated cheese on top.
This is great for any time of day, especially if you’re in a rush and still want something warm and filling.
Harriet
Costs: from Tesco, about £6.77 – however, this is for whole lots of ingredients, whereas you would definitely use far less than this – probably less than £1.00 per portion.
The Night-Time Scribbler 