Frittata with tomato and spinach

Something quick and easy, please

Frittata with tomato and spinach

It is hot and sticky here in Auckland, the last thing I want to be doing in spending hours over a hot stove. This week’s recipe comes from the I don’t want to be in a hot kitchen collection but still want a home-cooked meal. This frittata with tomato and spinach is a quick and easy recipe that takes minutes to prepare and can be served hot or cold.

Leftovers are welcome

I’m not in charge of the kitchen full time at the moment, Jaime is the man responsible for breakfast and dinner, so I only have to sort myself out for lunch. While mooching through the fridge, I found a few cherry tomatoes and half a bag of baby spinach. Hardly the makings of a fully formed salad, but a good enough to make a tasty frittata. It isn’t exactly fancy, but it made me lunch that was sufficient for two days.

Frittata with tomato and spinach

Frittata with tomato and spinach ingredients

Ingredients 

  • 3 egg whites
  • 3 eggs
  • 6 cherry tomatoes, halved
  • 2 handfuls baby spinach
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup basil leaves, chopped
  • 1/2 tbsp. oil
  • salt and pepper 
Heat some oil in a pan.
Beat the eggs.
Add the cheese to the eggs.
Add the spinach and tomatoes to the eggs.
Add the eggs to the pan
Let the eggs set.
Cover the eggs for three minutes before transferring to a grill.
Serve hot.

Frittata with tomato and spinach

  • Rating: ★★★★
  • Print

This frittata with tomato and spinach is a quick and easy recipe that takes minutes to prepare and can be served hot or cold.


Credit: Cath @ easycleaneats

Ingredients

  • 3 egg whites
  • 3 eggs
  • 6 cherry tomatoes, halved
  • 2 handfuls baby spinach
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup basil leaves, chopped
  • 1/2 tbsp. oil
  • salt and pepper

Directions

  1. Preheat grill to 150°C /300°F or a medium setting.
  2. In a bowl whisk the eggs and egg whites, then add the tomatoes, spinach, cheese, basil, salt and pepper.
  3. Over medium heat add the oil to an oven-safe frying pan or cast iron pan.
  4. Add the egg mix to the pan, cover and cook for three minutes
  5. Transfer the pan to the grill without the lid.
  6. Cook for three minutes or until the egg has set.

Nutrition

Per Serving: 294 calories; 17 g fat; 10 g carbohydrates; 24 g protein.

Equipment

  • Mixing bowl
  • Fork
  • Knife
  • Chopping board
  • Cast iron pan/oven-safe frying pan
  • Spatula
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


Chorizo chilli eggs

Chorizo chilli eggs

Breakfast for dinner

Eggs have to be one of the best ingredients you can find in your kitchen. I don’t think they should be breakfast only food; they are an anytime food. I know it may seem strange, but I like having breakfast for dinner, I don’t care if it makes me odd, I like it.

A little bit spicy

While I like the versatility of eggs, they generally don’t have a lot going for them in the flavour department, that means you can get creative with the additions to your eggs. For this recipe, I went with some spicy to go with my eggs. The first subtle spicy comes from a lovely bit of chorizo sausage; the spring onions add a little bit of crunch to the dish and the chilli flakes add the final kick to the eggs. It is a simple dish that takes minutes to make but actually looks a bit fancy.

Chorizo chilli eggs

Chorizo chilli eggs ingredients

Ingredients

  • 4 eggs, beaten
  • 2 spring onion, finely sliced
  • 100g chorizo, cubed
  • 1 tsp. chilli flakes
Heat some oil or butter over a medium heat
Add the chorizo to the pan
Add the eggs to the pan
Add the spring onions
Serve hot

Chorizo chilli eggs

  • Servings: 2
  • Rating: ★★★★★
  • Print

Eggs have to be one of the best ingredients you can find in your kitchen. This recipe is too good to only have for breakfast.


Credit: Cath @ easycleaneats

Ingredients

  • 4 eggs, beaten
  • 2 spring onion, finely sliced
  • 100g chorizo, cubed
  • 1 tsp. chilli flakes

Directions

  1. In a frying pan over medium heat add some oil and the cubed chorizo.
  2. Fry the chorizo until it begins to colour then add the beaten eggs to the pan.
  3. Reduce the heat and gently cook the eggs.
  4. Add the spring onions and chilli flakes to the eggs while they are cooking, you are aiming for a scrambled egg consistency.
  5. Serve hot.

Nutrition

Per Serving: 425 calories; 32 g fat; 4 g carbohydrates; 27 g protein.

Equipment

  • Knife
  • Chopping board
  • Frying pan
  • Spatula
  • Fork
  • Mixing bowl
  • Measuring spoons
  • Scales

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


Breakfast crunch

Nut-free please

I am one of those unfortunate people that is allergic to not only peanuts but also tree nuts. When it comes to food options, not having nuts on the menu can be challenging at times and frustrated at others. There are so many foods I would love to try or eat regularly but won’t get the chance thanks to nuts. Not eating nuts doesn’t have to be the end of the world; there are always replacements and alternatives that mean you can have a nut-free option. This recipe is my attempt to create a nut-free version of a usually nut packed recipe.

Nut-free breakfast crunch

My take on granola

I don’t always want a protein shake or eggs for breakfast, at times I want something with a bit more texture and some crunch to start my day. This recipe is ben a staple in our fridge for a long time now, I recently updated this recipe to add in some more variety with the addition of hemp hearts and buckwheat groats. I like to add it to the top of my smoothie bowl or some coconut yoghurt.

Nut-free breakfast crunch

Nut-free breakfast crunch ingredients
Nut-free breakfast crunch ingredients

Ingredients

  • 1 cup pumpkin seeds
  • 1 cup coconut threads
  • 1 cup sunflower seeds
  • 1 cup buckwheat groats
  • 1/2 cup hemp hearts
  • 1/4 cup figs, chopped
  • 2 tbsp. honey
  • 2 tbsp. coconut oil
Toast the hemp hearts
Toast the hemp hearts
Toast the coconut
Toast the coconut
Toast the buckwheat groats
Toast the buckwheat groats
Add the toasted seeds to the chopped figs
Add the toasted seeds to the chopped figs
Toast the sunflower seeds
Toast the sunflower seeds
Add the sunflower seeds
Add the sunflower seeds
Toast the pumpkin seeds
Toast the pumpkin seeds
Mix everything together with the melted coconut oil and honey
Mix everything together with the melted coconut oil and honey
Spread the mixture out on a baking tray
Spread the mixture out on a baking tray
Transfer the mixture to an airtight jar.
Transfer the mixture to an airtight jar.

Breakfast crunch

  • Servings: 15
  • Rating: ★★★★★
  • Print

This seed packed breakfast crunch is an ideal option for breakfast or sprinkled on top of ice cream.


Credit:Cath @ easycleaneats

Ingredients

  • 1 cup pumpkin seeds
  • 1 cup coconut threads
  • 1 cup sunflower seeds
  • 1 cup buckwheat groats
  • 1/2 cup hemp hearts
  • 1/4 cup figs, chopped
  • 2 tbsp. honey
  • 2 tbsp. coconut oil

Directions

  1. Over a medium heat lightly toast the seeds and coconut.
  2. In a small pan heat the coconut oil and honey and mix them together.
  3. While the honey and oil are warming start toasting the seeds.
  4. Take a frying pan and warm it over a medium heat.
  5. Toast each kind of seed individually so you get an even toasting.
  6. Add the toasted seeds and coconut to the oil and honey mixing well.
  7. Add the figs and stir well.
  8. Pour the mix onto a lined baking tray and let it cool.
  9. Break into chunks and store in an airtight container.

Nutrition

Per Serving: 204 calories; 11 g fat; 21 g carbohydrates; 7 g protein

Equipment

  • Saucepan
  • Frying pan
  • Whisk
  • Spatula
  • Baking tray 

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


Chocolate waffles

Revisiting family favourites

I’ve been revisiting recipes that have been some of my old school recipes and family favourites that were our staples when we got started as clean eaters. I first posted this recipe in 2015 , at that time, the kids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice. 

Times (thankfully) have changed, the kids have grown (like man-sized grown), and they now enjoy a wide range of foods. Things like vegetables are enjoyed, spice and chilli are consumed without complaint, and new ingredients are tried without tantrums.

As the kids have grown my recipes have changes organically to meet their palates and preferences, I’ve updated this recipe because of that, but fear not, all I have done is make it a little bit better.

Chocolate waffles with yoghurt and frozen blueberries.
Chocolate waffles with yoghurt and frozen blueberries.

Chocolate for breakfast

Breakfast is the most important meal of the day, and we should all be making an effort to start the day in the best possible way. In this house, with three hardcore chocoholics, beginning the day with chocolate is always going to be the preferred option. If you have to start the day with chocolate, why not do it with chocolate waffles.

Weekend treat

Let’s be clear. I’m not saying you should eat chocolate for breakfast every day, maybe save it for the weekend or special occasions. These waffles are coconut flour based and have a big helping of protein which should keep you feeling full until lunchtime.

No waffle iron no problem

If you don’t have a waffle iron or machine don’t worry, this batter can be used to make pancakes without any adjustments, just make small thick pancakes   

Chocolate waffles recipe

Chocolate waffle ingredients
Chocolate waffle ingredients

Ingredients

  • 1/4 cup coconut flour
  • 1/4 cup cacao powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt 
  • 3 eggs
  • 1/2 cup coconut milk
  • 2 scoops protein powder (unflavoured)
  • 2 tbsp. coconut oil, melted
  • 3 tbsp. maple syrup
  • 1 tsp. vanilla extract
  • coconut oil for the waffle iron
Sift together coconut flour, cacao, baking soda, and salt then set aside.
Sift together coconut flour, cacao, baking soda, and salt then set aside.
Sift together coconut flour, cacao, baking soda, and salt then set aside.
Whisk together the eggs, coconut milk, coconut oil, maple syrup, and vanilla until well combined and foamy.
Whisk together the eggs, coconut milk, coconut oil, maple syrup, and vanilla until well combined and foamy.
Whisk together the eggs, coconut milk, coconut oil, maple syrup, and vanilla until well combined and foamy.
Whisk together the eggs, coconut milk, coconut oil, maple syrup, and vanilla until well combined and foamy.
Add dry ingredients to wet and blend together again.
Add dry ingredients to wet and blend together again.
Batter ready to cook
Batter ready to cook
Make sure you oil the waffle iron well.
Make sure you oil the waffle iron well.
Add the batter to the waffle iron, use a tablespoon at a time.
Add the batter to the waffle iron, use a tablespoon at a time.
Add the batter to the waffle iron, use a tablespoon at a time. Don’t add too much and not too close to the edges.
Add the batter to the waffle iron, use a tablespoon at a time. Don’t add too much and not too close to the edges.
Cook the waffle until they are crisp on the outside but still have some give in the middle.
Cook the waffle until they are crisp on the outside but still have some give in the middle.

Try this with

  • Summer berries and yoghurt 
  • Bacon and maple syrup
  • Sun butter 

Chocolate waffles

  • Servings: 12
  • Rating: ★★★★
  • Print

Start your day with this tasty chocolate waffle treat.



Credit: Cath @ easycleaneats

Ingredients

  • 1/4 cup coconut flour
  • 1/4 cup cacao powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 3 eggs
  • 1/2 cup coconut milk
  • 2 scoops powder (unflavoured)
  • 2 tbsp. coconut oil, melted
  • 3 tbsp. maple syrup
  • 1 tsp. vanilla extract
  • coconut oil for the waffle iron

Directions

  1. Preheat your waffle iron
  2. Sift together coconut flour, cacao, baking soda, and salt then set aside
  3. Whisk together the eggs, coconut milk, coconut oil, maple syrup, and vanilla until well combined and foamy, I use a hand blender and it takes about 20-30 seconds.
  4. Add dry ingredients to wet and blend together again.
  5. Make sure you oil the waffle iron well.
  6. Add the batter to the waffle iron, use a tablespoon at a time. Don’t add too much and not too close to the edges.
  7. Cook the waffle until they are crisp on the outside but still have some give in the middle.
  8. Repeat with the remaining batter.

Nutrition

Per Serving: 97 calories; 5 g fat; 6 g carbohydrates; 6 g protein

Equipment

  • Waffle iron
  • Sieve 
  • Mixing bowl
  • Whisk or electric whisk
  • Spatula
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


Paleo pancakes

Revisiting family favourites

I’ve been revisiting recipes that have been some of my old school recipes and family favourites that were our staples when we got started as clean eaters. I first posted this recipe in 2015, at that time, the kids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice. 

Times (thankfully) have changed, the kids have grown (like man-sized grown), and they now enjoy a wide range of foods. Things like vegetables are enjoyed, spice and chilli are consumed without complaint, and new ingredients are tried without tantrums.

As the kids have grown my recipes have changes organically to meet their palates and preferences, I’ve updated this recipe because of that, but fear not, all I have done is make it a little bit better.

Paleo pancakes with bacon and eggs
Paleo pancakes with bacon and eggs

Anyone for pancakes?

I love pancakes, always have, always will. While traditional pancakes are amazing, the wheat flour doesn’t agree with me. These pancakes are packed with yumminess without any nastiness. These are Paleo-style pancakes that are very easy to make and taste great. 

Paleo pancakes recipe

Ingredients

Paleo pancake ingredients
Paleo pancake ingredients
  • 1 banana mashed
  • 4 eggs
  • 6 tbsp. coconut milk
  • 1 tsp. apple cider vinegar
  • 1 tsp. vanilla
  • 3 tbsp. coconut flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
Paleo pancake batter
Paleo pancake batter
Pancakes cooking
Pancakes cooking
Golden brown pancakes
Golden brown pancakes

Paleo pancakes

  • Servings: 4
  • Rating: ★★★★★
  • Print

These are Paleo style pancakes that are very easy to make and taste great.



Credit: Cath @ easycleaneats

Ingredients

  • 1 banana mashed
  • 4 eggs
  • 6 tbsp. coconut milk
  • 1 tsp. apple cider vinegar
  • 1 tsp. vanilla
  • 3 tbsp. coconut flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda

Directions

  1. In a bowl mix together the eggs, vinegar, vanilla, coconut milk and mashed banana until it is a smooth batter. 
  2. Whisk in the ground cinnamon, baking soda, and coconut flour until the batter is smoothly mixed. 
  3. Let the batter sit for 5 minutes to allow it to thicken.
  4. Lightly greasy a frying pan and let the pan warm up over a medium heat.
  5. Spoon two tablespoons of batter into the pan to make one pancake, don’t use more batter otherwise the pancakes won’t cook in the middle.
  6. When the pancakes lift easily from the pan and have browned, they are ready to flip.
  7. Repeat with the remaining batter.
  8. Serve the pancakes warm. Serve the pancakes warm.

Nutrition

Per Serving: 134 calories; 6 g fat; 12 g carbohydrates; 7 g protein

Try this with

  • Bacon
  • Eggs
  • Maple syrup
  • Fruit
  • Yoghurt

Equipment

  • Mixing bowl
  • Whisk
  • Tablespoon
  • Spatula
  • Frying pan
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


Fried potatoes

Revisiting family favourites

I’ve been revisiting recipes that have been some of my old school recipes and family favourites that were our staples when we got started as clean eaters. I first posted this recipe in 2015, at that time, the kids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice. 

Times (thankfully) have changed, the kids have grown (like man-sized grown), and they now enjoy a wide range of foods. Things like vegetables are enjoyed, spice and chilli are consumed without complaint, and new ingredients are tried without tantrums. As the kids have grown my recipes have changes organically to meet their palates and preferences, I’ve updated this recipe because of that, but fear not, all I have done is make it a little bit better.

Fried potatoes and black coffee for breakfast
Fried potatoes and black coffee for breakfast

In a small town not so far away

One of my favourite things about living in New Zealand is the road trips we get to go on and the fantastic places we discover along the way. On our first road trip to the Coromandel, we made a pit stop in the tiny town of Thames for some breakfast. While driving up and down, we came across a great place called Café Melbourne. Tucked away down the main street, it is in this funky looking building that is old on the inside and industrial on the inside. They had great coffee, a fantastic menu and a beautiful little courtyard to sit and enjoy the sunshine. We were spoiled for choice with the menu; in the end, I ordered their Fried potatoes. I loved their fried potatoes so much I decided to I would make my own version when we got home.

Fried potatoes recipe

Fried potato ingredients
Fried potato ingredients

Ingredients

  • 1 chorizo sausage diced
  • 250g sweet potatoes diced
  • 150g cherry tomatoes halved
  • 4 eggs, poached
  • 250g rocket
  • 1 tbsp. Coconut oil
  • Chipotle salsa

Fried potatoes

  • Servings: 2
  • Rating: ★★★★★
  • Print

Spicy sweet potatoes with perfectly poached eggs to make a perfect brunch.



Credit: Cath @ easycleaneats

Ingredients

  • 1 chorizo sausage diced
  • 250g sweet potatoes diced
  • 150g cherry tomatoes halved
  • 4 eggs, poached
  • 250g rocket
  • 1 tbsp. Coconut oil
  • Chipotle salsa

Directions

  1. Over a medium heat melt the coconut oil in a large frying pan, add the sweet potatoes to the pan and fry them off until they soften.
  2. When the sweet potatoes start to brown on the edges add the chorizo to the pan, cook it for about 10 minutes.
  3. While the sausage is cooking off, bring a pan of water to the boil for the poached eggs, when the water is at a rolling boil turn off the heat and crack in the eggs.
  4. When the sausage and potato are cooked serve, them with the fresh Rocket leaves, tomatoes and chipotle salsa on the side, top the potato and sausage mix with the poached eggs.

Nutrition

Per Serving: 456 calories; 25 g fat; 32 g carbohydrates; 23 g protein

Equipment

  • Frying pan x2
  • Wooden spoon
  • Slotted spoon
  • Scales
  • Measuring spoons
  • Knife
  • Chopping board

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.