egg and spinach n' onion cheese toast
egg and spinach n' onion cheese toast

I had some leftover spinach and onion in the fridge so I just cooked them  in a frying pan with olive oil and placed them on a toast with cheese.  I also fried an egg on the side and paired the toast with some roasted potatoes and carrot with sage.  Serve with a side salad.  Easy brunch with great taste. 

roasted brussels sprouts with sage potato egg
roasted brussels sprouts with sage potato egg

This dish is perfect for lazy people like me.  :) We need two baking dishes to do this at once so we can serve everything on one plate.  

Serves 1 person

For the potatoes and egg:

3-4 small potatoes, cut in edible size as your desire

1 sprig sage leaves, chopped

1 egg

extra-virgin olive oil

Instruction: 1) Preheat oven at 200°C 2) Place potatoes with sage, drizzle oil and season and roast for 15-20 mins 3) Crack an egg on top and roast for another 3-5 mins depending on how you want your egg.  

For the brussels sprouts: 

a handful of brussels sprouts, halved

slivered almonds 

1/2 avocado, cubed

1/4 fresh lime juice

Instruction:

1) Place brussels sprouts in the other baking dish and drizzle with olive oil and season.  

2) Bake in the oven for about 15 minutes until the brussels sprouts become a little crispy with the outer layer  

3) Remove them from the oven and add the avocado and almonds on top.  Serve the veggies with potato and egg on the same plate. Add a twist of lime juice on your greens if you like. 

 

mushroom and fontina cheese omelette
mushroom and fontina cheese omelette

Ingredients: (serves 1 person)

2 eggs, whisked and seasoned 

1 slice of fontina cheese

1 handful of mushrooms, sliced

1/4 onion, thinly sliced

1/4 cup white wine

Extra-virgin olive oil

Instructions for mushrooms: 1) Preheat the frying pan with oil, fry the onions first until they are soften and translucent in medium heat 2) add the mushrooms and a splash of white wine, cook for 30-40 seconds in medium-high heat (you want to let the alcohol evaporates) 3) lower the heat and cook the mushroom for about 4-5 mins 4) turn off the heat and season 5) set the mushroom aside by placing them on to a small dish 

Instructions for omelette:

1) Preheat frying pan with oil on a medium heat 

2) whisk the eggs and spread evenly on to the pan

3) add the cooked mushrooms to the center

4) add the cheese on top

5) and start folding the egg from one side to the other

6) this process normally takes less than 5 mins for the omelette to be cooked (just make sure to cook your eggs under medium-low heat then everything is manageable)

7) And serve with roasted potatoes on the side if you like.

 

spinach and cheese omelette
spinach and cheese omelette

Ingredients: (serves 1 person)

2 eggs, whisk and season 

1 slice of fontina cheese

1 handful of spinach

Extra-virgin olive oil

Instructions for spinach: 1) Preheat the frying pan with oil in medium heat 2) add the spinach and cook for less than 1 minute 3)  season and transfer the spinach to a small dish 

Instructions for omelette:

1) Preheat frying pan with oil on a medium heat 

2) whisk the eggs and spread evenly on to the pan

3) add the cooked spinach to the middle

4) add the cheese on top

5) and start folding the egg from one side to the other

6) this process normally takes less than 5 mins for the omelette to be cooked (just make sure to cook your eggs under medium low heat then everything is manageable)

7) And serve with roasted vegetables on the side if you like.

radicchio e peperone tortilla
radicchio e peperone tortilla

Ingredients: (serves 2 person)

4 eggs, whisk and season 

350g radicchio, chopped

1 bell pepper, diced

1 small onion, thinly sliced

1 handful chopped fresh parsley

grated parmesan

Extra-virgin olive oil

Instructions:

1) Preheat the frying pan with oil, fry the onions first until they are soften and translucent in medium heat

2) add the radicchio and pepper in medium-low heat and cook for 10 minutes 

3) whisk the eggs and spread the vegetable mixture evenly

4) cook approximately 10-15 minutes depending on the strength of your stove.  (It normally takes me less than 10 minutes to cook one side of the tortilla)

5) then flip the tortilla to the other side and cook for a couple minutes.  6) Sprinkled some cheese on top, garnish with parsley and serve with your favorite side dish and greens.  

Marco and I always add mayonnaise to our egg dishes ;)  what's even better is to use aioli !!! 

baked veggies and eggs
baked veggies and eggs

This dish is perfect for two persons.  

Ingredients: 

5-6 small potatoes, cut in edible sizes as you like

a handful of cherry tomatoes, halved

a bowl of spinach

5-6 leftover mushrooms, chopped 

a handful of fresh parsley

1/2 can of diced tomato, dilute it with 1/4 cup of water

2 eggs

2 cloves of garlic, chopped

1/4 glass of white wine

grated parmesan

a sprig of sage, chopped

extra-virgin olive oil

Instructions:  

1) Preheat the oven at 380°F  

2) Drizzle some oil on the baking tray, add potatoes, sage, and season  

3) Heat up a frying pan with oil, add garlic, let it cook for a couple minutes in medium heat  

4) Add mushrooms and a splash of white wine; cook for 3-5 minutes  5) Add spinach and cook for less than a minute, season and set aside  6) Remove the potatoes from the oven after 15 minutes and add the cooked mushroom and spinach on to potatoes

7) Add the watery chopped tomatoes with the fresh cherry tomatoes and return to bake in the oven for another 10 minutes; season  

8) Crack two eggs on top of the veggies, season, and bake for another 5 minutes.  

9) Garnish with parmesan and fresh parsley and ready to serve.  

brunch-pita2.jpg
egg and spinach n' onion cheese toast
roasted brussels sprouts with sage potato egg
mushroom and fontina cheese omelette
spinach and cheese omelette
radicchio e peperone tortilla
baked veggies and eggs
brunch-pita2.jpg
egg and spinach n' onion cheese toast

I had some leftover spinach and onion in the fridge so I just cooked them  in a frying pan with olive oil and placed them on a toast with cheese.  I also fried an egg on the side and paired the toast with some roasted potatoes and carrot with sage.  Serve with a side salad.  Easy brunch with great taste. 

roasted brussels sprouts with sage potato egg

This dish is perfect for lazy people like me.  :) We need two baking dishes to do this at once so we can serve everything on one plate.  

Serves 1 person

For the potatoes and egg:

3-4 small potatoes, cut in edible size as your desire

1 sprig sage leaves, chopped

1 egg

extra-virgin olive oil

Instruction: 1) Preheat oven at 200°C 2) Place potatoes with sage, drizzle oil and season and roast for 15-20 mins 3) Crack an egg on top and roast for another 3-5 mins depending on how you want your egg.  

For the brussels sprouts: 

a handful of brussels sprouts, halved

slivered almonds 

1/2 avocado, cubed

1/4 fresh lime juice

Instruction:

1) Place brussels sprouts in the other baking dish and drizzle with olive oil and season.  

2) Bake in the oven for about 15 minutes until the brussels sprouts become a little crispy with the outer layer  

3) Remove them from the oven and add the avocado and almonds on top.  Serve the veggies with potato and egg on the same plate. Add a twist of lime juice on your greens if you like. 

 

mushroom and fontina cheese omelette

Ingredients: (serves 1 person)

2 eggs, whisked and seasoned 

1 slice of fontina cheese

1 handful of mushrooms, sliced

1/4 onion, thinly sliced

1/4 cup white wine

Extra-virgin olive oil

Instructions for mushrooms: 1) Preheat the frying pan with oil, fry the onions first until they are soften and translucent in medium heat 2) add the mushrooms and a splash of white wine, cook for 30-40 seconds in medium-high heat (you want to let the alcohol evaporates) 3) lower the heat and cook the mushroom for about 4-5 mins 4) turn off the heat and season 5) set the mushroom aside by placing them on to a small dish 

Instructions for omelette:

1) Preheat frying pan with oil on a medium heat 

2) whisk the eggs and spread evenly on to the pan

3) add the cooked mushrooms to the center

4) add the cheese on top

5) and start folding the egg from one side to the other

6) this process normally takes less than 5 mins for the omelette to be cooked (just make sure to cook your eggs under medium-low heat then everything is manageable)

7) And serve with roasted potatoes on the side if you like.

 

spinach and cheese omelette

Ingredients: (serves 1 person)

2 eggs, whisk and season 

1 slice of fontina cheese

1 handful of spinach

Extra-virgin olive oil

Instructions for spinach: 1) Preheat the frying pan with oil in medium heat 2) add the spinach and cook for less than 1 minute 3)  season and transfer the spinach to a small dish 

Instructions for omelette:

1) Preheat frying pan with oil on a medium heat 

2) whisk the eggs and spread evenly on to the pan

3) add the cooked spinach to the middle

4) add the cheese on top

5) and start folding the egg from one side to the other

6) this process normally takes less than 5 mins for the omelette to be cooked (just make sure to cook your eggs under medium low heat then everything is manageable)

7) And serve with roasted vegetables on the side if you like.

radicchio e peperone tortilla

Ingredients: (serves 2 person)

4 eggs, whisk and season 

350g radicchio, chopped

1 bell pepper, diced

1 small onion, thinly sliced

1 handful chopped fresh parsley

grated parmesan

Extra-virgin olive oil

Instructions:

1) Preheat the frying pan with oil, fry the onions first until they are soften and translucent in medium heat

2) add the radicchio and pepper in medium-low heat and cook for 10 minutes 

3) whisk the eggs and spread the vegetable mixture evenly

4) cook approximately 10-15 minutes depending on the strength of your stove.  (It normally takes me less than 10 minutes to cook one side of the tortilla)

5) then flip the tortilla to the other side and cook for a couple minutes.  6) Sprinkled some cheese on top, garnish with parsley and serve with your favorite side dish and greens.  

Marco and I always add mayonnaise to our egg dishes ;)  what's even better is to use aioli !!! 

baked veggies and eggs

This dish is perfect for two persons.  

Ingredients: 

5-6 small potatoes, cut in edible sizes as you like

a handful of cherry tomatoes, halved

a bowl of spinach

5-6 leftover mushrooms, chopped 

a handful of fresh parsley

1/2 can of diced tomato, dilute it with 1/4 cup of water

2 eggs

2 cloves of garlic, chopped

1/4 glass of white wine

grated parmesan

a sprig of sage, chopped

extra-virgin olive oil

Instructions:  

1) Preheat the oven at 380°F  

2) Drizzle some oil on the baking tray, add potatoes, sage, and season  

3) Heat up a frying pan with oil, add garlic, let it cook for a couple minutes in medium heat  

4) Add mushrooms and a splash of white wine; cook for 3-5 minutes  5) Add spinach and cook for less than a minute, season and set aside  6) Remove the potatoes from the oven after 15 minutes and add the cooked mushroom and spinach on to potatoes

7) Add the watery chopped tomatoes with the fresh cherry tomatoes and return to bake in the oven for another 10 minutes; season  

8) Crack two eggs on top of the veggies, season, and bake for another 5 minutes.  

9) Garnish with parmesan and fresh parsley and ready to serve.  

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