Sorry for the lack of blogging! After my kitchen disaster on Mother's Day involving my left index finger and my chef's knife, cooking, and typing is a bit more challenging than usual! Its healing nicely, the dressing was changed yesterday but its still having to be dressed, and all cooking involves CSI gloves! Its made our menu planning also a bit of a challenge as stuff I cook, my boyfriend doesn't know and so we have been having lots of quick, simple dinners. Also it blew out my food budgeting, we have spent roughly a third more than normal and April will be frugal month!
Making the most of our leftovers started today! Over the past few months we have pushing the traditional English breakfast boundaries and exploring other continents and cuisines.. my love of cooking everything and anything, a fabulous friend and her cooking skills and my boyfriend coming around to the idea of not having cheerios in his bowl for breakfast has resulted in some pretty epic breakfasts! Our overall favourite to date involved fried eggs, avocado and Filipino style fried rice but we are also very open to new breakfasts too!
This morning we had leftover cooked spaghetti, from last nights dinner (Creamy sausage and squash spaghetti) and I wondered if we could peruse another new breakfast with it! After a rummage in the fridge, I decided to make an omelette style mixture, add a little garlic as to be honest our breakfasts would not feel right without it nowadays and overall it was a resounding success! Its definitely a new base recipe to add to memory!
I admittedly used a cheat item for the topping - ready fried crispy onions! They give such a lovely savoury note to dishes and are soooo tasty! A definite cupboard cheat ingredient! B gave this breakfast a 7 out of 10 - nothing will beat the fried rice but it was a good 7!
Easy
225g cooked spaghetti
2 large eggs
25g grated cheddar
2 spring onions, finely sliced
4 cherry tomatoes, quartered
knob butter
1 large clove garlic, chopped
2 tbsp crispy onions
Optional - hot sauce to serve
Method
Heat the butter in a non stick frying pan, add the white part of the spring onion, tomatoes and garlic, Saute for 2 minutes, turning regularly. Slice up the spaghetti roughly and add to the pan, breaking up with a wooden spatula.Fry for about 3 minutes or until lightly golden coloured.
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Beat the eggs and cheese together, season with a little salt and pepper. Make the spaghetti mixture into a layer of sorts in the pan, and pour over the eggy mixture evenly. Allow to cook for at least a minute, then gently fold the mixture in on itself, slowly, allowing it to cook through and brown a little for a few minutes.
Spoon into warmed bowls, in the empty pan warm the crispy onions and green part of the spring onions for 30 seconds before sprinkling over the spaghetti mixture.
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