Hi fellow foodies
I’m sorry I’ve not posted any recipes for ages…exciting things have been happening and I’m in the process of launching my Supplì as a branded (Cini) product in the UK!!! Look out for further updates as the website is almost ready and I’m hoping to have them available in small retail outlets before too long.
In the meantime, I thought you’d like a quick lunch tip…
If you’ve had pasta the night before (this works particularly well with Spaghetti), heat a bit of butter in a non-stick frying pan, add the pasta (regardless of sauce, this tends to work well) and heat it through.
Break 2-3 fresh eggs (depending on the amount of pasta and the size of your frying pan) in a bowl and gently whisk them with a fork, just enough to mix the whites & yolks together. Don’t over-work them!
Add a bit of salt & pepper (to taste) to your eggs, then pour onto the pasta. Quickly mix the eggs into the pasta, over a high heat, as the omelette starts to cook, then leave to set on the stove.
If you have a pan that can go under the grill, preheat the grill before you start, then cook the omelette for 1-2 mins max on high on the stove prior to placing the pan under the grill for a minute or so to cook the top. Otherwise, cook the omelette on medium heat on the stove and consider placing a lid over it to allow the steam to cook the omelette from the top.
Serve & enjoy. Quick & Gloriously Good 5 minute leftover lunch!
Chicken & Broccoli Frittata
I did this last night for the first time and was delighted at the reception it got! Hubby and kids devoured it and said we should definitely have that again!!
This recipe is simplicity itself and full of goodness for the whole family.
||4 (generous servings as a complete meal)
|Approx. 360kcal per serving
- 550-600g fresh raw broccoli, roughly chopped
- 325g (approx. 4) chicken thigh fillets, skinned & boned
- 1tsp olive oil
- 3 cloves garlic, finely chopped (click to view ‘how to’ video), or you can use 1tsp garlic powder or dried chopped garlic…adjust accordingly if you like a less garlicky taste
- 8 large free-range eggs
- Salt & freshly ground black pepper to taste
|This slice is equivalent to approx. half a portion
Chop the chicken into approx. 1cm x 1cm pieces
Roughly chop the broccoli into similar size pieces
Heat the oil in a large non-stick frying pan (ideally one that has a lid as you’ll need it later)
Add the chicken & garlic to the hot oil, season with salt & pepper…keep the heat high
Stir until all the chicken is browned but not cooked through, then add the broccoli (don’t worry if the pan appears over-full, as the broccoli will cook down) and stir, still on a high heat
Turn down the heat and cover with a lid or large plate to allow the broccoli & chicken to cook with their own steam
After approx. 5-10 mins (depending on how crunchy or soft you like your broccoli!), the chicken and broccoli should be cooked and the broccoli slightly less cooked than how you’ll want them in the final Frittata
Break the eggs into a bowl, lightly season with salt & pepper, mix them just enough with a fork to break the yolks up, do not over mix/whisk
Pour the eggs into the frying pan with the broccoli & chicken, stirring quickly so that the Frittata doesn’t immediately set, allowing you to evenly distribute all the ingredients
Cover the pan with a lid until the Frittata is cooked (you will no longer see raw/runny egg on top)
If you prefer a softer Frittata, you can cook the base without a lid, then place the whole frying pan (make sure you use one that is oven-proof) under a pre-heated grill to cook the top, leaving the inside moist & slightly runny)
Variation: You can also top the Frittata with grated parmesan for a more indulgent meal!