Breakfasts Without Bacon
Since I'm now cutting out meat 5 days a week, the thing I am expecting to miss most is bacon. I put bacon in almost everything and have never found a dish or ingredient it didn't enhance, but one of my biggest passions in life is the good old fried breakfast. There's no breakfast like it, you can keep your cereal, continental pastries and cold buffets, I want fried bacon in the morning. Preferably with some his porky, potato and eggy fried friends. So, in an attempt to not feel hard done by in my meatless mornings, I'm preparing a series of recipes called Breakfasts Without Bacon. Here is my first offering to you!
I love a frittata; they taste meaty even when they don't actually have any meat in them, you can use pretty much any ingredients you have lying around, and they can be prepared in advance and cut up to be taken with you on the go. Super omelettes, that's what they are. Feel free to play with the recipe and add in things you like or remove anything you don't. This one doesn't even need any prior cooking of ingredients, just chuck it all into one pan and it easily serves 2 people.
Here's one I made earlier.
1 plum tomato
2 spring onions
1 green chilli, deseeded
4 small asparagus spears, woody ends removed and chopped into inch long pieces
8 basil leaves
some feta cheese
1 tsp mustard powder
1/4 cup of milk or water
salt & pepper
- Pre-heat oven to moderate, gas mark 5 or equivalent. Whisk together the eggs and and milk or water and stir in the mustard powder.
- Grease an oven proof dish or baking tray of choice. Thinly chop or slice all of your remaining veg ingredients.
- Scatter your veggies in your dish and season with salt and pepper. Pour over your egg mix and lay some chunks of feta cheese on top.
- Depending on the thickness of your frittata, depends on how long it takes to cook. Check it after 30 minutes, it'll be done when it's firm.
- Eat it! Or chill it, then eat it! Your choices are multiple!