I had 2 ryvita for my breakfast and that was my food day. Not planned today, it really is too warm to stand cooking, especially as the cooker makes the temperature of the kitchen rise.
My day was most filled with work and trying to stay cool. I'd run out of bottled water for Aryn to take to school, he takes 4 bottles a day, so nipped to Farm Foods where it had been £1.69 for 12 in May, yesterday it was 2 packs for £5, seriously, what is going on, did the sun come out and they thought 'oh we'll put the price of the water up'. I refused to buy it, nipped in the Tesco garage and it was on offer for £2.25, better tops on the bottles too. I know it's not good for the environment but I need the boy to drink water and this is the only way to do it.
Now what to eat today? I fancy these but not sure I have enough frozen peas, they're on my shopping list, I could add some frozen spinach I suppose. I can use normal onion rather than shallots.
Mini pea and mint frittatas
cooking spray
6 eggs
50ml skimmed milk
90g frozen peas
2 shallots, finely chopped
50g reduced-fat natural cottage cheese
2 tbsp chopped fresh mint, plus extra to serve.
Preheat the oven to 200oC, fan 180oC, gas mark 6. Mist two 12 hole mini muffin tins with cooking spray or use silicon cases.
In a large jug, beat together the eggs and mik, then season. Put the peas in a heatproof bowl and cover with boiling water. Leave for 1 minute, then drain and refresh under cold running water and drain well.
Add the peas to the egg mixture, along with the shallots, cottage cheese and mint. Stir to combine, then divide the mixture between the muffin holes and bake for 12 minutes or until just set. Serve warm, sprinkled with the extra chopped mint.
No comments:
Post a Comment