Good morning fellow gourmet lovers, as I mentioned in past posts, I started my "I'm changing my shape" mantra, I would rather not use the word diet as we all know crash diets , fad diets, trendy diets etc etc just don't work in the long run.....
So here I am 6 months later and whopping 4.5 stone down (yup this is one very happy healthier camper). Some of friends whom I haven't seen in a while have commented on my rather dramatic shape change and have requested some of my recipes so I have decided to share some of my healthy options with you all at Town Buzz..
Fear not though I will carry on with all my other recipes and antics as everything including the decadent stuff is totally fine in moderation, after all life is for living in every sense of the word...
This mornings breakfast, I'm a huge fan of eggs especially frittata's, they are so easy to make and left overs can be used up in the process. I use frozen peas and spinach in this one as I always have them in the freezer, Dunnes stores home brand petit pois and spinach are great value and taste great. Frittata's are also lovely cold as a snack through out the day, I like to cut mine up in bite size squares, pop them into a tubberware container, I'm good to go for a snack attack during the day without compromising my self with the high sugary or bad fat stuff on the road!
Spinach, smoked bacon, pea & Porto bellow mushroom frittata & fresh Parmesan
2 largest free range or organic eggs
1 smoked slice of bacon fat removed and diced
2 medium Porto bell mushrooms sliced
1/2 small red onion finely chopped
1 garlic clove finely chopped
1/2 cup defrosted frozen spinach (cook with the peas see method below)
1/2 cup frozen peas (in a microwave proof bowl cook the peas and spinach from frozen together for 4 mins on high if you in a hurry, other wise use a small lidded pot,
1/4 packed cup fresh grated fresh Parmesan
1 tsp oil (your choice) I use chili oil as I like a zing in the morning
Good pinch Cajun spice (optional)
Pinch black pepper
In a small bowl whisk the eggs, Parmesan and black pepper well, set aside
On a low heat gently warm the oil in a non stick fry pan, add the diced onion, garlic, diced bacon and mushrooms toss and cover for about two to three minutes until soft. Add the spinach* and peas blend well add the eggs mix, using a wooden spoon or spatula stir till well to combiine, cover with lid and gently cook on a low heat for 5 minutes, finish the top under the grill.
Tips or tricks
I have tried flipping the frittata's to save time as I didn't want to use the grill but it broke up so I covered the fry pan with a plate flipped it over and slid the frittata's back in the pan, covered and cooked for a further 1 to 2 minutes. The other option is to bake the frittata in the oven whist getting ready for work etc.
For the oven
Preheat the oven at 170 degrees, baked for 15 minutes or until firm.
Enjoy and have a great weekend
Feel free to ask me anything I'd be more than happy to have a chat.