While I thought my next post from The New Vegetarian Cooking for Everyone would be a curry, little did I know that the recipe would call for half a cup of diced ginger, and with word on the Facebook group that it wasn’t that great, I thought we’d make something different instead.
Then I noticed this green chili omelette recipe but quickly realized I don’t have access to the chili or the types of cheeses that the recipe called for. But with breakfast on the mind, I found another egg recipe that looked relatively quick and easy to make – Frittata with Tomatoes and Feta. Such a simple recipe – whisk 6 eggs with some herbs, green onion, garlic, salt and peper. Pour into a cast iron pan that has some melted butter in it and then sprinkle with diced tomato and crumbled feta. When it’s almost cooked, chuck under the grill to finish the top. And dinner is served!
Frittatas are always an easy Meatless Monday option because you can add whatever fillings you like. I really need to make it more often!
But what about dessert?! Well, I was looking at that section of the book and came across the Breakfast Bread Pudding that called for raisin toast or panettone and the night before we picked up a 99c pandoro at the local shop as they’re trying to clear them out.
The pandoro is broken up into large chunks and then drizzled with maple syrup. We’ve added some blueberries as the pandoro didn’t have fruit in it. Then you make the custard with eggs, buttermilk, cinnamon and vanilla and pour it over the top. It’s refrigerated for a bit to soak up the custard before being baked for about an hour.
This totally hit the spot. We topped it with a scoop of ice cream, Aaron splurging with the new Hot Cross Bun ice cream from Woolies. The perfect way to finish our brinner inspired meal!