PIZZATA

Yields4 Servings
A – Bacon, Mushroom and Gruyere
 1 tbsp sunflower oil
 100 g bacon, chopped
 1 small onion finely chopped
 250 g mushrooms, sliced
 6 large eggs
 50 g gruyere, grated
 2 tsp thyme leaves
B- Chorizo and Cheddar
 200 g chorizo sliced
 1 small onion, sliced thinly
 225 g cooked, diced potatoes
 6 large eggs
 50 g mature cheddar, grated
C- Courgette, red pepper and goat’s cheese
 2 tbsp extra virgin olive oil
 200 g small courgettes, sliced
 1 small onion, finely chopped
 1 red pepper, chopped
 10 basil leaves
 1 tbsp pumpkin seeds
 6 large eggs
 125 g goats’ cheese
Method - A
1

Heat the sunflower oil in a frying pan over a medium heat; add the bacon and fry until crisp; transfer to plate

2

add the onion and fry for 2 minutes; add the mushrooms and cook until tender

3

lightly beat the eggs and season; add the Gruyere, thyme leaves and bacon to the eggs and pour into the pan on to the mushroom mixture; cook until the egg begins to set; grill under a preheated grill to medium/high for 2-3 minutes until golden and set; run a spatula around the edge to loosen, slide onto a plate and serve

Method – B
4

fry the chorizo in a frying pan over a medium heat until crisp and set aside

5

using 1 tablespoon of the oil from the chorizo, fry the onion for 3-4 minutes; add the potatoes and spread evenly

6

whisk the eggs, add the cheddar and season

7

return the chorizo to the pan; pour in the egg and cook until beginning to set; grill under a preheated grill to medium/high, for 2-3 minutes until set and golden; run a spatula around the edge, slide on to a plate and serve

Method – C
8

heat the oil in a pan, add the courgettes, the onion and the red pepper and cook gently for 5-7 minutes until soft; add the basil leaves and pumpkin seeds

9

whisk the eggs, crumble in the goats’ cheese and season well; pour the egg mixture into the pan and cook until it begins to set; grill under a preheated grill to medium/high for 2-3 minutes until golden and set; run a spatula around the edge and slide on to plate and serve

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