This morning's breakfast for the egg-eaters was mini frittatas. The recipe is incredibly simple. Butter a muffin tin. Add the 'filling' of your choice to the muffin tin. I used spinach, spring onion and salami. Break one egg per frittata. Whisk with some pepper and salt, and pour it over the 'filling'. Bake for 15-20 mins at 175C.
Breakfast: mini frittatas
Lunch: tuna salad
Dinner: spinach and sun-dried tomato risotto
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Dinner turned out really well. I served it with steamed stemmed broccoli. It took a little while to get used to the firmer texture of brown rice.
The Beloved is going to take some of the leftovers for his lunch tomorrow.
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Dinner turned out really well. I served it with steamed stemmed broccoli. It took a little while to get used to the firmer texture of brown rice.
The Beloved is going to take some of the leftovers for his lunch tomorrow.
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