Hi guys, I hope you’re all keeping great today! 🙂
One big trigger behind some of the recipes I try out for this blog, is how much they resonate with my past. In this case, I’m remembering the carefree summer days of my youth, the times I’d run around the countryside too excited to think about food, but when it was laid down on an outdoor table, boy was it appreciated.
- 9 eggs
- Cumin, basil oregano
- 2 tblspns freshly chopped coriander
- 1 red pepper, chopped and sautéed
- 1 grated organic beetroot,
- 50g Glensallagh flamegrilled chicken
- 250g bacon lardons
- Tblspn of Kania oregano
- 1 head broccoli, cut into florets
- 1/2 bag spinach
- 150g Rathdaragh mature red cheese, grated
- Rapeseed oil
- Heat a non-stick frying pan on high heat.
- Add the rapeseed oil, and fry the bacon and chicken pieces until just cooked.
- Put the meat aside, and add a little more oil to the pan.
- Turn down the heat to medium, then add the red pepper and fry until soft – about 3-4 minutes
- In the mean time, steam the broccoli florets until tender – about 4 or 5 minutes (you can do this in the microwave if you don’t have a steamer)
- Chop up the bacon into smaller pieces, and add to the onion, once softened
- Beat the eggs together with a fork until thoroughly mixed
- Add the broccoli to the pan, followed by your herbs and strings of betroot, then pour over the egg mixture
- Add the spinach and stir into the mixture in the pan until a little wilted
- Sprinkle the cheese on to the pan, and once the egg mixture has been cooking for about 5 minutes, transfer the pan to under the grill on a medium heat
- Grill the mixture for about 15 minutes – you’ll know it’s done when a knife comes out clean from the centre
- Leave to cool for a few minutes, then cut into slices and enjoy!