11. California scramble
Think scrambled eggs are just for breakfast? Think again. Our colourful scramble packs in sweet baby tomatoes, warming red chilli and chunky slices of avocado. This easy meal for one has an indulgent feel and needs just a handful of ingredients to make.
Ingredients
- olive oil
- 1 red chilli, finely chopped
- 3 spring onions, chopped
- 2-3 handfuls of leaves watercress, chopped (discard the woody stalks)
- 3 small eggs, beaten
- 6 baby plum tomatoes, halved
- ½ small avocado, sliced
Method
- STEP 1
Heat 1 tbsp of oil in a non-stick frying pan. Cook the chilli and spring onion for a couple of minutes until softened then stir in half the watercress until it starts to wilt.Add the eggs and some seasoning and softly scramble.
- STEP 2
Tip onto a warm plate and top with the rest of the watercress, tomatoes and avocado.
12. Storecupboard fried rice
Fried rice is a fabulous fridge clearing dish that’s perfect for busy days when you don’t have a specific recipe in mind. Throw together spring onions, ham or bacon, frozen peas and a beaten egg for a bowlful of goodness in just 20 minutes. Drizzle with gluten-free tamari soy sauce to serve.
Ingredients
- 100g frozen peas
- for frying oil
- 4 spring onions, finely chopped
- a small chunk ginger, grated
- 1 clove garlic, crushed
- 2-3 slices ham or bacon, cut into pieces
- 250g (use leftovers or a bag of microwavable rice) cooked rice
- 1 egg, beaten with 2 tsp sesame oil
- to serve chilli sauce or soy sauce
Method
- STEP 1
Put the peas in a colander and pour over a kettle of boiling water to defrost.
- STEP 2
Heat a tbsp oil in a wok or large frying pan. Cook the spring onions for 2 minutes then add the garlic and ginger and cook for a minute. Stir in the ham and peas and fry for a couple of minutes (longer if you are using bacon). Add the rice and cook until heated through then tip in the egg and stir through until just set. Spoon into bowls and serve chilli sauce and soy on the side for seasoning.
