scallions

Potato, pepper & broccoli frittata
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Potato, pepper & broccoli frittata

This is a quick and easy meal especially when you’re looking for breakfast for dinner.

Ingredients

About 1.3 lbs. Maybe 2 good size Yukon gold potatoes

1 bunch of scallions

1 head of broccoli (375g)

1 red pepper

1 teaspoon smoked paprika

8 large free-range eggs

1/3 Cheddar cheese and 2/3 cup Cheddar Cheese

How

  1. Preheat the oven to 400ºF
  2. Drizzle 1 tablespoon of olive oil into an ovenproof non-stick frying pan on a medium-high heat.
  3. Scrub potatoes and chop into ½” dice, adding to the pan as you go.
  4. Trim, finely slice and add 1 bunch of scallions. Deseed, finely slice and add 1 red pepper. Add to the pan
  5. Season with a pinch of sea salt and black pepper, add 1 teaspoon of smoked paprika, then cook for 15 minutes, or until golden, stirring occasionally. Slice the head of broccoli apart into bite-sized florets, adding to the pan for the last 5 minutes.
  6. Crack 8 large eggs into a bowl and beat together, grate in 1/3 cup of Cheddar cheese and season with salt and pepper. Mix together well.
  7. Pour the egg mixture, swirling to coat the base of the pan.
  8. Grate over the remaining 2/3 cup of Cheddar and cook for 2 minutes, then bake for 10 minutes, or until golden and set.
  9. Slide the frittata out onto a serving board and cut into wedges.
Kung Pao Chicken Noodles
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Kung Pao Chicken Noodles

A spicy noodle stir-fry with chicken and a homemade sesame sauce. This dish comes together in just 15 minutes and delivers all the flavors of your favorite takeout. I made this for the two of us. Thanks to allthenoodles.com for the inspiration this was based off their recipe

It was quick easy and pretty tasty and went ell with the scallion pancake as a side

Ingredients  

  • 1 pound chicken breast cut into bite-size pieces
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper freshly ground
  • 1 tablespoon sesame oil
  • 3 ounces fresh ramen noodles or noodle of your choice all work
  • Sauce
  • ⅔ cups soy sauce
  • 1 tablespoon sesame paste
  • 1 tablespoon rice vinegar
  • 1 tablespoons chili paste – I went mild on spice
  • 2 tablespoons brown sugar
  • ¼ teaspoon ginger minced
  • Crushed peanuts
  • Scallion slice – most people tend to use mostly green but I love them so it all goes in
  • Optional a little cornstarch and water to thicken I prefer a thicker sauce

How

  • Heat a large skillet with oil over medium-high heat. Sauté the chicken chunks with salt and pepper for about 4 minutes until browned.
  • Cook noodles according to directions
  • Mix all the sauce ingredients in a small bowl. I like to do before so the flavors combine, not sure if this is true or not but it does make cooking easier.
  • Add the noodles to the skillet with the chicken, then pour the sauce over the top. Stir everything together and stir-fry for 2 minutes.
  • Add cornstarch to thicken
  • Remove from heat, garnish with crushed peanuts and green onions, and serve immediately.