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PIZZATA
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