Eating well: can’t be that hard!

Breakfast

More and more, it’s being shown by science….yes, science! that food  is important to health.

It’s very easy to eat healthily, and it’s not any more expensive than eating badly. To get you started, you can click here to see a really good graphic that illustrates what we should aim for. And here’s a short video where Dr Wolfson talks about his take on a Paleo way of eating.

Start the Day Right
Used to be the tagline for some forgettable breakfast food or other. My breakfast these days is quick, easy and soooooo delicious.

Why so many wasted breakfast opportunities with boring toast and marmalade – even given that I made pretty stunning Cumquat Marmalade?

Pick a few leaves of Kale or spinach (if there’s some in the garden) otherwise rummage round in the fridge for something green. Shred it, and slice up a couple of mushrooms.

Heat a medium pan with a knob each of butter and coconut oil, put the mushrooms in first, and the greens on top, and put the lid on.

Break 2 eggs into a small bowl and give them a whisk with a fork. Add lots of pepper and salt. Tip in on top of the veg, flatten it all down with the fork so the egg mix is everywhere, put the lid on, and turn the heat to low.

If you’re quick, there’s time for a shower. But certainly time to get a chore or three out of the way. About 6-8 minutes later, and this will depend on how low the heat is, give the pan a shake, and upend the contents onto your plate.

A frittata (of sorts) fit for a king. And you won’t need to eat again till lunch.

Ready for the day!

Ready for the day!

Of course, you can use any veg you like, but you want something that will cook quickly. I’ve used tomato in the image.

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Breakfast Frittata
 
Prep time
Cook time
Total time
 
Quick and easy breakfast to keep you going till lunch
Author:
Recipe type: Breakfast
Serves: 1 serve
Ingredients
  • 30g Kale or spinach
  • 50g mushrooms
  • 2 eggs
  • salt and pepper
  • butter and coconut oil
Instructions
  1. Heat a medium pan with a knob each of butter and coconut oil
  2. Slice mushrooms and shred greens
  3. Add mushrooms to pan, then put the greens on top. Place the lid on.
  4. Whisk eggs with pepper and salt, and pour into the pan, pushing the greens down into the egg.
  5. Replace the lid, turn the heat to low.
  6. About 8 minutes, more or less, depending on the heat.

 


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