Ingrid’s CREAMY SCRAMBLED EGG AND PEA PIZZA
This recipe came about from simply looking at what I had in my freezer and pantry. I have frozen peas and pita breads in my freezer at all times. Peas are snap frozen so they look the same as what they did when they were picked, they are super healthy and they can be thrown in, at the last minute to a multitude of dishes (lasagne, rice, potato bakes, pastas and pizzas as I’ve done here). This recipe has all the right stuff. Carbs (Pita bread), egg + cream cheese (protein), and peas (vegetable). My 1 year old and 3.5 year old loved them. They each had their own mini pizzas (instead of a slice) so that made them feel pretty special and independant. You could serve these as breakfast pizzas, lunch or a quick and easy, economical dinner as I did last night.
- 4 medium sized pita breads
- 4 eggs
- 4 tablespoons cream (or use milk)
- 4 teaspoons of cream cheese
- ½ cup of frozen peas
- ½ cup of fresh chives, chopped (or use parsley or basil)
- salt/ pepper – to taste
- dash of worcester sauce (optional)
- 16 cherry tomatoes, roasted for serving, (optional)
- Turn oven on to grill.
- Place pitas on a baking tray. Spread cream cheese over each pita bread.
- In a microwave proof bowl, break eggs, add cream, worcester sauce, and salt/ pepper. Beat with a fork.
- Microwave it on high for 30 seconds, then beat with a fork and microwave again for 30 seconds until it starts to set. It still needs to be undercooked as you will finish it in the oven. It just needs to hold its form when you place it on the pitas, and not be too runny it pours off.
- Add peas, and chives, and mix through.
- Pile topping on the pita breads and grill for 15 minutes until golden brown and the egg mixture has set and the edges of the pita are browned.
- Serve with roasted cherry tomatoes. In a bowl add tomatoes, a splash of olive oil, salt and pepper to taste and bake in the oven at 180C for 15 minutes or until soft.
Vanessa’s NOODLE FRITTERS
I am always on the lookout for easy dinners for my kids. Of course I try to make them healthy but sometimes after a busy day at work, school and daycare, rather than a takeaway the noodle fritters make an appearance. All you need for these is cooked noodles or pasta and a pancake batter. They are very versatile and you can add anything leftover in your fridge. I often add ham and peas but have tried chicken and with a few spoonfuls of leftover pasta sauce, corn and sliced sausage and frozen veges and cheese. Both my 1 year old and 5 year old eat them so it totally ticks the boxes for me! I usually scoff a few dipped in sweet chilli sauce whilst I am making them!
- 1 packet of 2 minute noodles or similar
- 1 egg
- 1 cup milk
- 1 cup flour
- Seasoning (you decide) – salt, noodle powder mix, teaspoon tomato sauce, fresh herbs
- ½ cup frozen peas
- 1 cup chopped ham
- Olive oil for cooking
- Add the noodles to hot water to soften if instant noodles or follow instruction on the packet
- Mix the egg, milk, flour and seasoning in a bowl
- Add the peas and ham and combine
- Add the drained noodles to the pancake mix and combine
- In a frying pan add the olive oil and heat.
- Spoon generous dollops of the mixture into the pan and cook for a couple of minutes.
- Flip and cook for a further few minutes – the noodle fritters should be golden and its OK if the noodles are crispy on the edges
- Take them out of the pan and place onto a paper towel linned plate and add salt if desired.
- Serve with tomato sauce for the kids and hot chilli/sweet chilli sauce for the adults.