Too busy for breakfast? Make these on the go breakfast fritters up the night before and then you have a tasty on-the-go breakfast the next day. You can also make up these little portable fritters for picnics or to take with you when travelling…beats an aeroplane sandwich hands down.
- 1 tbsp cold pressed rapeseed oil
- 2 scallions, finely chopped
- 3 broccoli florets, finely chopped
- 20 g (3/4 oz) (2 tbsp) peas
- 3 medium free range eggs
- 40 g (1½ oz) feta cheese
- Handful fresh dill
- Salt and black pepper
No excuses …these on the go breakfast fritters are the perfect slow release energy you need when you have a busy day ahead.
Preheat oven to 170⁰C/325⁰F/gas mark 3
Grease the muffin tray with a little of the oil and set aside.
Heat the remaining oil in a pan and gently soften the scallions for one to two minutes.
Add the broccoli and peas and warm through.
Beat the eggs in a jug and add the soft vegetables, crumble in the feta and add the chopped dill.
Season with salt and black pepper.
Pour into the greased muffin tray.
Bake in the oven for about 30 minutes until set and slightly springy to the touch.
Pop in a Tupperware box or cover with tin foil and they’re ready to go.
Conscious Cooking
Cook Books available on amazon
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