Green pancakes


So as part of some of my leftovers from last night’s dinner, came this very divine meal this morning!  My day simply cannot start well unless I have eaten well.  And this breakfast made me smile this morning.  Green pancakes are so easy and you can use basically any green leaves you have in the fridge.  Should you wish, this batter can also be used for wraps with your choice of filling!
Recipe yields about 6 pancakes but whatever is not used can be kept in the fridge for tomorrow.  And I only used my blender to combine everything!
I served my pancakes with mushrooms, tomatoes, a soft egg and a few rocket leaves but this is where you can be creative…

1 Large egg
1 Cup milk
1 Tbs Melted butter
1 Cup all purpose flour
1 Tsp Baking powder
1/2 Tsp Bicarbonate of soda
Rocket (or your choice of leaf)
Olive oil
Non-stick spray

Add the egg, milk and butter to the blender and give it a quick blend until mixed.  Add the dry ingredients and rocket to the blender and give it a good blend until well combined and smooth, being careful not to over-mix the mixture.
Heat oil in a skillet and spray the side with non-stick spray.  Gently pour some batter into your skillet, tilt to spread it out, and wait until bubbles form on the surface.  Turn the pancake over and cook for a further minute.

Sweetcorn omelette


I love sweetcorn and use it not only as an accompaniment to a ‘braai’ but also in salads and here, in my breakfast omelette, combined with a few other lovely ingredients.  I opted to use a bit of mozzarella as it has less taste but still gives you a lovely stringy cheesy texture, without overpowering the taste of the main ingredients of the omelette.  However, some freshly grated parmesan will be just divine as a garnish and a creamy goat’s cheese instead of mozzarella will be a very tasty alternative indeed!!
I don’t like wasting food so try incorporating leftovers as far as I can.  You will be surprised at how much you can do with some leftovers!! I had some kernels left after making a salad 2 evenings ago – and so these came to good use for this tasty breakfast recipe!

Ingredients (Serves 2)
2 Tbs Olive oil
1 Tbs Butter
Spray & cook
1 Small garlic clove, finely chopped
3 Eggs
1/2 C Kernel corn
50ml Cream
6 Rosa tomatoes, halved
Fresh thyme, leaves only
Few fresh parsley leaves
1/4 C Mozzarella cheese
1/2 Teaspoon red pepper flakes (optional)
Black pepper

Melt butter and oil in a skillet and spray the sides with non-stick spray.  Gently sauté chopped for a minute.  Meanwhile whisk eggs & cream together and set aside.  Add tomatoes, kernel corn, thyme, chili flakes, salt & pepper and sauté for another minute.  Gently pour egg mixture over, cover and simmer on low heat for about 3 minutes or until small bubbles form.  Gently lift sides with a spatula ensuring the omelette doesn’t stick to the pan.  Toss in parsley leaves and mozzarella and fold the sides over to the centre.  Cover with a lid and leave to cook gently until cheese has melted and cooked through – about two minutes.
Gently push omelette out onto a board, slice and garnish with fresh parsley leaves and grated parmesan.  Serve with toasted ciabatta, sourdough or rye bread.


Trout & Pea Frittata 

Olive oil
300g Smoked Trout (I used left-over trout that was grilled yesterday)
6 Eggs
1/3 C Cream
1/3 Onion, chopped
1 Garlic clove, finely chopped
6 Rosa tomatoes, halved
1/2 C Frozen peas
5 Dollops Creme Fraiche
Salt & black pepper
Fresh coriander, about 30 leaves
Fresh chives, chopped
Fresh basil, to garnish
Pre-heat oven to 180 degrees C.  Grease an oven proof skillet with butter & non-stick spray.     Mix eggs & cream, season with a pinch of salt & black pepper and set aside.  Melt butter & olive oil and add onion & garlic.  Sauté until translucent.  Add the tomatoes & peas and sauté for about 5 minutes.  Now add the flaked trout, coriander & chives and sauté for a further 5 minutes.   Season with salt & black pepper.  Add the egg/cream mixture as well as the dollops of creme fraiche.  Lower the heat, and leave until bubbles form. Gently push spatula in under mixture to ensure the mixture doesn’t burn.  (Do this about 5 times during a 12 minute stove cooking time.). Place a lid on top and leave for 5 minutes.  Remove lid and place the skillet in the oven and bake for a further 10-12 minutes or until firm on top.
Cool down for 5 minutes.
Loosen the sides of the frittata, place a board on top, and gently turn the frittata over.  Place your serving dish on top and turn over again.  Slice the frittata and garnish with shredded basil leaves.