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| shropshireblue |
Mexican Scrambled EggsMaking this for mine and Charis's lunch today (but without the chilli flakes & parsley):Mexican Scrambled Eggs Scrambled eggs with a bit of a kick. Serves 4 3 tablespoons olive oil 8 spring onions, trimmed and roughly sliced 1 garlic clove, peeled and crushed 1 pinch chilli flakes 300g ripe tomatoes, deseeded and finely chopped 4 large eggs 2 tablespoons chopped fresh parsley To serve 4 slices toast Heat the oil in a medium frying pan, and fry the spring onion, garlic, chilli flakes and tomato for about 8 minutes. Beat the eggs in a bowl, and stir with the parsley into the tomato mix. Cook, stirring, over a low heat until the egg is scrambled but still a bit wet. Pile on to toast and serve immediately. I might use dried herbs as don't have any fresh parsley, and I might add cheese as Charis is a cheese fiend. |
| shropshireblue |
Forgot to mention the recipe is from: Second Helpings from The Dinner Lady - Jeanette Orrey.
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| mummymelly |
Sounds interesting Glynis...enjoy! |
| shropshireblue |
A success!MMmmm it was really yummy. I'd run out of olive oil, so used sesame oil instead and the whole thing tasted fab & was colourful too. :lol: I used cherry tomatoes. Charis didn't eat much of it, and asked for cucumber, celery sticks and yellow pepper. I love spicy food so will have to get some chilli flakes & make this again. |
| mummymelly |
At least she'll eat salad Glynis, Rachel will not touch any salad. :( |