This is Seán's favourite frittata. It's not mine! You see I can eat a little blue cheese but not to the extent where it's the main ingredient. However I've included on the blog as I'm pretty sure there's a load of people out there that love blue cheese.Read More
The best thing about making breakfast frittatas is that you can pretty much throw anything in them. Odds and ends from the fridge or leftovers from the night before. The key is to show constraint and use 3-4 ingredients, otherwise it just all becomes a bit of a mush!
One of my favourite “Leftovers” frittatas is the Monday morning one, using the roast Sunday dinner remnants. Roast chicken & stuffing, sliced beef & broccoli, pork & leek, potatoes & whatever veg… it all works.Read More
So what’s the difference between an omelette and a frittata you ask?
Basically an omelette is cooked quickly and is then used to enclose a separately cooked filling, whereas a frittata is cooked slowly with the other ingredients mixed in with the egg, and then finished off in the oven.
This Sausage, Sage & Shallot Frittata is my firm favourite.Read More
So, over the last few months my husband Seán has started making weekday omelettes whilst he embraces his new reduced carbs lifestyle and as a way of stopping his obsession with toast and marmalade for breakfast.
I'm not a big omelette fan, as they tend to leave me feeling queasy, but as I sat eating my Activia I watched him rustling up increasingly interesting combinations day after day using whatever he could find in the fridge. At first I would taste a mouthful "for research purposes obviously" and then I found myself clearing up just so I could steal his leftovers.
Fast forward to now and I'm demanding that he makes omelettes to share.Read More
I couldn’t resist popping a Shakshuka recipe into egg month… not because of it’s simplicity or deliciousness, just because it sounds so similar to my name - Shakira. It’s an extremely popular dish in the middle east and it’s an onomatopoeic Hebrew and North African word meaning “mixed up”.
I love making Shakshuka on lazy weekend mornings with nothing more than a slice of griddled sourdough on the side. It’s an easy breakfast to make, but it takes a little time to slowly soften the peppers and tomatoes and then poach the eggs. It’s not a dish that can be rushed, hence it’s my weekend breakfast.Read More
I love eggs for breakfast - fried egg muffins, eggs benedict, poached eggs on potato rostis, scrambled eggs with chives, omelettes, frittatas, runny boiled eggs with soldiers to dunk in, and of course I totally love a big Irish Ulster fry up!
However this is totally my favourite eggy breakfast if someone is making breakfast for me, which in fairness only really only happens for certain twice a year - birthday and mothers day!Read More
Absolutely nothing to do with Doris Day herself, more of a reference to last Thursday’s weather when Storm Doris hit Derry and there was nothing better to do than mull around the house and cook comforting food...Read More