Happy Weekend lovelies!
I hope you and your awesome family are doing fabulous :)….THANK GOD FOR THE END OF OCTOBER! Its the weekend and the end of school half term in the UK and in some other parts of the world.
It sure was another opportunity to spend some time with the children and pull our hairs out lol… don’t we just love them 🙂
Yesterday morning, we had some lovely eggy toast with cereals for breakfast… I wanted to make something slightly different to my regular eggy fillings of sardines, tomatoes and peppers. I wanted some green for us all and what better that some lovely spinach I pulled out from the fridge.
Mushrooms go quite well with spinach so I decided to throw in some chopped up mushrooms. It was #tasty and #filling!
Now, making something you enjoy in different ways is part of creative cooking which I will be covering in a free webinar I am organising next Friday 06 November at 8.30pm GMT. Mums and anyone who likes to explore simple foods is more that welcome to attend by registering at https://attendee.gotowebinar.com/register/2614006801733322753. Catch you there!
Now, unto my SME recipe….
Spinach (small handful, chopped)
Mushrooms (small handful, chopped into small pieces)
Red onion (small slice, chopped into small pieces)
1-2 tbsp. rapeseed oil
HSS: (Dash of black pepper, 1/2 tsp. curry powder, dash of parsley, dash of sea salt)
Crack eggs in to a bowl and add all the other ingredients mentioned.
In a clean frying pan, lightly heat the rapeseed oil. Then add the whisked egg mixture (more fillings in eggs help them rise beautifully and puffy) *wink* 🙂
Hearty eggs :)- serve in toasted bread. You can also serve in toasted Panini with melted cheese or even with your regular plantains….yummilicious!
Enjoy the rest of the weekend and happy month in advance!
“Keep making it happen”
Blessings and Love
Tracey x x x