You will need a 10” cast iron skillet and:~
8 Large Free Range Eggs
1/4 Cup of Milk
1 Large Red Bell Pepper (Thinly Sliced)
1 Large Red Onion (Thinly Sliced)
1 Large Cup of Baby Spinach
6 oz Crumbled Feta Cheese
2 Tablespoons of Olive Oil
Pinch of Salt
Pinch of Ground Black Pepper.
Preheat oven to 180c
In a large mixing bowl, whisk eggs, milk salt & pepper
Warm the olive oil in the skillet pan over a medium meat, once warmed add onions & red pepper and sauté until softened for about 8 minutes. Once softened stir in Baby Spinach and sauté until wilted.
Distribute vegetables evenly and pour over egg mix & add crumbled Feta Cheese – continue without stirring, until eggs begin to set around the edges.
Place skillet in preheated oven to bake for about 17 mins until top starts to brown, remove from oven and let the Frittata rest for 5 minutes before serving.
Place 2 pieces of Best Back in the warm skillet (dry skillet) cooked until the bacon if fully cooked on both sides with a nice brown colouring.
Lemon & Parsley Mackerel Fillets
3 Mackerel Fillets
Juice of a lemon
1 teaspoon of Olive Oil
Pinch of Salt & Pepper
Rinse & Pat Dry Fillets
Mix the olive oil, lemon juice and chopped parsley together… add the Mackerel Fillets and leave to marinate for 10 minutes.
Warm the skillet pan with a little olive oil, once warmed add the fillets skin down first gently fry on each side for approximately 3 minutes.
Remove from skillet & serve with the Brunch Frittata
Baked Blackened Cajun Chicken Fillet Breast
170g Free Range Chicken Breast
2 Tablespoons of Blackened Cajun Spice
1 Tablespoon of Olive Oil
Place Chicken, Olive Oil & Cajun Spice in a mixing Bowl, gently rub the oil & spice into the Fillet and leave to marinate for 10 minutes.
Place the marinated breast on to a baking tray & pop in a preheated oven 200c for 18 minutes. Remove from oven & cover with aluminium foil, return to oven for a further 10 minutes.
Serve with the Brunch Frittata