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From Nigella Lawson’s Nigella Express: Good food, fast

Frittata Party!

I love the sort of thin omelettes the Italians sometimes turn into sandwiches: cold and pressed between two mayonnaised bun or slices of schiacciata. And that’s what I’d warmly advise here in the unlikely event that you end up with leftovers. But they are so good hot and straight off the press, eaten either with knife and fork or rolled up within a warmed tortilla, that I urge you to morph into a kind of short-order omelette cook next time you have a batch of people to feed convivially in the morning or not long after. 

The way to make this easy is, first get a good pan (I like a Scanpan Crepe Pan), then get out loads of eggs ad leave them out near a mixing bowl by the stove, and then mix up a few ideas for fillings and set them out in their bowls nearby. Then, all you do is crack two eggs, add your filling, fry, toss out, and get on with the next. 

I’ve jotted down what I put in the omelettes. Obviously, I don’t expect you to be restricted, but I thought it might be helpful.

For each Omelette:
2 eggs
 ½ tsp butter and a drop of oil for frying

For the Cheese Omelette:
1/cup grated Emmental (but any cheese should do)

For the Chile Omelette:
1 long red chile, deseeded and sliced
1/tsp ground coriander
1/tsp ground ginger

For the Green Omelette:
1/cup watercress or baby spinach (or, indeed, arugula, finely chopped) for frying
1 scallion

For the Ham Omelette:
1/cup chopped ham

1. Beat the eggs with the filling of your choice.

2. Heat a crepe pan or heavy-bottomed skillet with the butter and oil.

3. Once the pan is hot, pour in the egg mixture, swirling quickly to get an even and thin coating in the pan.

4. Let the omelette cook for a couple of minutes over medium-high heat.

5. Lift the edge of the omelette with a spatula to check that it is set and golden underneath; the top of the omelette should be just about set but still a little gooey.

6. Slip the omelette out of the pan onto a plate and flip one half of the omelette over the other, or fold in 3 like a business letter. Carry on!

From Giada’s Feel Good Food

Breakfast Bulgur Wheat with Poached Mixed Berried
(vegan, dairy free), serves 4 

Ingredients

  • 2 cups unsweetened almond milk or water
  • 1 cup quick cooking bulgur wheat
  • ½ tsp pure vanilla extract
  • ½ tsp ground cinnamon
  • 1/8 tsp fine sea salt
  • 4 tsp extra virgin olive oil

In a medium saucepan, combine the almond milk, bulgur wheat, vanilla, cinnamon, and salt. Bring to a boil over medium heat. Lower the heat so that the mixture simmers. Cover the pan and cook until the bulgur is tender, 12 minutes. Spoon into 4 bowls. Drizzle each portion with 1 tsp of the olive oil, top with berries, and serve immediately. 

Per Serving
Calories: 277
Protein: 6g
Carb: 51 g
Fiber: 13g
Fat: 8g

Poached Mixed Berries

This recipe works with fresh or frozen berries. If opting for frozen, just make sure the berries are thawed before you start. 

Serves 4

Ingredients

  • 12 large strawberries, hulled and halved, or 1 (10 ounce) bag frozen whole strawberries
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 cup blueberries
  • ¼ cup unsweetened apple juice
  • 1 tbsp light agave nectar

In a medium saucepan, combine the strawberries, raspberries, blackberries, blueberries, apple juice, and agave. Bring the mixture to a boil over medium-high heat. Lower the heat so that the misture simmers and cook until the fruit is soft but not mushy, 8 to 10 minutes. Remove the pan from the heat and let cook at least slightly before serving. Stored in a covered in the refrigerator, leftovers will keep for up to 5 days. 

Per serving
Calories: 93
Protein: 1g
Carb: 23g
Fiber 6g
Sugar: 17g

From Giada’s Feel Good Food

Chia Seed Pudding  (gluten free), serves 4

Ingredients

  • 1 cup vanilla flavored unsweetened almond milk
  • 1 cup plain greek yogurt
  • 2 tbsp pure maple syrup (preferably grade B), plus 4 tsp for serving
  • 1 tsp pure vanilla extract
  • 1/8 tsp kosher salt
  • ¼ cup chia seeds
  • 1 pint strawberries, hulled and diced
  • ¼ cup sliced almonds, toasted

In a medium bowl, gently whisk the almond milk, yogurt, the  tbsp maple syrup, vanilla, and salt until just blended. Whisk in the chia seeds. Let stand for 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight. 

The next day, in a medium bowl, toss the berries with the remaining 4 tsp maple syrup. Mix in the almonds. 

Spoon the pudding into 4 bowls or stemmed pudding glasses, mound the berry mixture on top, and serve. 

Per serving
Calories: 215
Protein: 9 g
Carbs: 27 g
Fiber: 9 g

From Well Fed

Peach Almond Crisp 

Ingredients

  • 1 pound peaches (2-3 medium), cut into 1/2inch dice (about 4 cups)
  • ½ tsp lemon zest
  • ½ tbsp lemon juice
  • 1/3 cup almond flour
  • 4 dried dates, pitted
  • ¼ tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp salt
  • 1 tbsp coconut oil, chilled until solid, then diced
  • ¼ cup sliced almonds

In a medium bowl, mix the peaches, lemon zest, and lemon juice with a wooden spoon. Allow to rest at room temperature while you prepare the topping. 
Place almond flour, dates, cinnamon, nutmeg, and salt in food processor. Pulse until combined. Sprinkle the chilled coconut oil chucks over the flour. Pulse about 10 times, then process on high 5-10 seconds, until there are no lumps. Pour the topping into a bowl and use a fork to mix in the sliced almonds. 
For an 8-inch square pan: pour the fruit into the pan, pressing it gently into place with the back of a wooden spoon. Sprinkle the almond topping over the fruit and lightly press it into the fruit with the back of the spoon. 
For individual ramekins: Place 4 ramekins on a baking sheet covered with parchment paper. Spoon generous ½ cup servings into individual ramekins, pressing the fruit into the ramekin with your hands. Press about 2 tbsp of topping onto each ramekin.
Cover the crisp lightly with foil and bake for 30 minutes. Remove foil and bake 5-10 more minutes, until browned.

Other sweet fruit and nut combinations:
½ pound peaches + 1 pound pitted cherries + sliced almonds
1 pound pears + sliced almonds or chopped walnuts
1 pound apples + chopped pecans
2 pint raspberries/blackberries/blueberries + sliced almonds
2 mangoes + chopped macadamias
2 pint strawberries + chopped pecans

To use frozen fruit/ defrost it in the refrigerator, then drain the fruit before tossing with the lemon zest and juice.  

From Indian Cooking Unfolded:

Chickpea pan Crepes with Onion (Vegan, Gluten-free)

Ingredients (makes 4)

  • 1 cup chickpea flour
  • 1 teaspoon coarse kosher or sea salt
  • 1⁄2 teaspoon ground turmeric
  • 1 cup finely chopped red onion
  • 1⁄4 cup finely chopped fresh cilantro leaves and tender stems
  • 3 to 4 fresh green serrano chiles, stems discarded, finely chopped (do not remove the seeds)
  • 4 teaspoons canola oil

Combine the chickpea flour, salt, and turmeric in a medium-size bowl. Pour in about 1⁄2 cup of warm water and whisk it in quickly. The batter will be thick and you want to make sure it has no lumps. Once it is smooth, whisk in an additional 1⁄4 cup of water. The consistency of the batter should be slightly thinner than a pancake batter.

Combine the onion, cilantro, and chiles in a small bowl. Stir the mixture into the batter.

Drizzle a teaspoon of the oil into a medium-size nonstick skillet or well- seasoned cast-iron pan and heat over medium heat. Halfway through the oil getting warm—about 45 seconds—pour in about 1⁄2 cup of the onion-studded batter and quickly spread it evenly so it is about 6 inches in diameter (if you wait for the pan to get hot, the batter will clump up and you will be unable to spread it uniformly). Let the pan crepe cook until the top turns opaque and loses its glossy look, 2 to 3 minutes. Turn the pan crepe over and cook the second side until it has a few brown spots, 1 minute more. Transfer it to a plate. If you do not plan on serving the pan crepe right away, keep it wrapped between pieces of aluminum foil at room temperature. Storing it in a preheated oven may cause it to dry out.

Before you make the second pan crepe, wet a piece of paper towel with cold water. Squeeze the excess water out. Wipe the hot skillet to lower its temperature then quickly drizzle a teaspoon of oil into the skillet and repeat with another 1⁄2 cup of the batter spreading, cooking, and turning the pan crepe. Repeat the process with the remaining oil and batter.

From Giada’s Feel Good Food

Spanish Potato Omelet (vegetarian, gluten free) 

Ingredients

  • 4 tbsp extra-virgin olive oil
  • 3 small onions, sliced
  • 5 small Yukon potatoes, peeled and cut into 1/8th inch rounds
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 5 large eggs, at room temperature
  • 6 garlic cloves, chopped
  • 4 large pimento stuffed olives, coarsely chopped
  • 1 tbsp chopped fresh thyme, plus sprigs for garnish
  • 1 tbsp chopped fresh flat-leaf parsley, plus sprigs for garnish
  • 1/3 cup crumbled feta
  • ¾ cup Romesco Sauce

In a 12-inch nonstick skillet, heat 2 tbsp of the oil over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the potatoes, salt and pepper. Add ¾ cup water and cover the skillet. Reduce the heat to medium-low and cook until the potatoes are tender, about 15 minutes. Scrape the potato mixture into a large bowl and let cool, stirring occasionally, about 30 minutes. Wipe out and reserve the skillet.

In another large bowl, whisk together the eggs, garlic, olives, thyme, parsley, and salt. Fold in the cheese and the cooled potato mixture. 

Preheat the broiler.

Add the remaining 2 tbsp oil to the skillet and heat over medium-high heat. Pour in the egg mixture, spreading evenly. Cook, uncovered, until the sides are set and the top edge begins to brown, about 5 minutes. Run a flexible heat-proof spatula around the sides of the pan to loosen the omelet. Cover tightly, reduce the heat to medium-low, and cook until the center is almost set, about 5 minutes. 

Uncover the skillet and broil the omelet until the top is fully cooked and begins to brown, 3 to 4 minutes. Let rest for 2 minutes.

Loosen the omelet again around the sides and underneath as far as possible. Slide the omelet onto a platter and garnish with thyme and parsley sprigs. Cut into 6 wedges and serve wedge with 2 tbsp of the romesco sauce.  

Per serving
Calories: 324
Protein: 9g
Carbs: 23g
Fiber: 2g

Romesco Sauce

This sauce can also be tossed with cooked pasta or rice or serve alongside meat or chicken. It will keep in the fridge, for three to four days or can be frozen for up to one month. 

makes 2 cups

Ingredients

  • 1 (15 to 16 ounce) bottle roasted red bell peppers, drained
  • 1/3 cup extra virgin olive oil
  • ¼ cup tomato paste
  • ¼ cup Marcona almonds or toasted hazelnuts
  • 2 tbsp sherry wine vinegar
  • 2 garlic cloves
  • 1 tsp smoked paprika
  • ½ tsp kosher salt
  • 1/3 tsp freshly ground black pepper

Combine all of the ingredients in a blender or food processor. Blend until the sauce is almost smooth, scraping down the sides of the container occasionally. If the sauce is too thick, blend in 1 tsp water at a time to thin it. Transfer the sauce to a small bowl. 

Per serving (2 tbsp)
Calories: 68
Protein: 1g
Carbs: 3g
Fiber: 0g

Enjoy!