Simple skillet lunch

I’m not really sure what this is, except surprisingly delicious. The simplicity of this definitely makes it a winner.

Fresh sweetcorn, egg, spring onion, tiny pieces of courgette and green pepper, ten minutes. Ta da! The spring onion infused eggs are so moreish with the sweet juicy crunch of the corn and the lightly bitter green pepper. The courgettes just kind of disappear in this, but add some healthy vege bulk. The end result is less eggy than an omelette and perfect for shovelling into your mouth for a quick lunch or brunch. I can imagine this would be amazing with red peppers too, and so pretty.

Of course, it helps having really fresh ingredients: the eggs were from my parents’ neighbours, who have their own free range chickens, which I always get fresh as can be. The sweetcorn and courgette was from the farmers market. Peppers were just from a mixed bag (these are really cheap from Funky Pumpkin, who bag a whole lotta funny shaped ones together). Funky Pumpkin can be hit-and-miss, you just have to pick carefully. Spring onions were from the garden. I’ve really begun to appreciate how much of a difference freshness makes since doing lots of my shopping at farmers markets. Sometimes I get some organic items, and they actually last much longer in my fridge than supermarket produce, simply because they’re picked within a day purchase! The main point is that it’s much easier to eat simply with fresh ingredients, because their flavour is still perky. I didn’t even have black pepper with this, I didn’t feel the need to. Love that this is super cheap if you buy corn when it’s on special. Of course you could always use steamed corn, but it won’t be as crunchy/juicy and delicious.

If you’re looking for something that uses seasonal veges but still echoes the refreshing flavours of spring, then this is so perfect right now.

Simple skillet lunch/brunch

feeds one

• 1 egg, beaten with a teaspoon of water and sprinkling of salt *
• 1 courgette, diced, or 3-4 spears asparagus (if you’re in the North and currently enjoying spring, lucky sod), chopped
• 1 cooked cob of corn (I microwave mine for 6 minutes)
• 1 green or red pepper, or handful green peas (If frozen, just stick in the microwave for 30 seconds to defrost before throwing in the pan)
• 4-5 green sprigs of spring onion/scallions/green onion, finely chopped
• 2-3Tbs cooking oil
• salt to taste

* or a small handful of roasted almonds, cashews, macadamias or pine nuts. If using large nuts, roughly chop them in half-sized bits.

Heat oil in a small frypan, add courgettes and cook until the undersides are golden brown. Sprinkle over a little salt, pour in egg, wait for the edges to set and stir in spring onions and pepper. Shave the cooked corn to remove the kernels (with a very sharp knife!), and add to the pan. Taste, season further if necessary, and nom. I eat this straight out of the pan, which keeps everything hot for longer, but it’s fine warm too.

Currently Clickalicious

Recently filed away:

Figgy buckwheat scones @ Leek Soup

Chocolate chip quinoa bars @ A Sweet Road

Seitan pepperoni @ Food Doodles

Tempted by tempeh @ The Hungry Birdie

Advertisement