Friday, 14 November 2014

How do you like your eggs at lunchtime? Fridge bottom chilli spiked eggs

As I'm trundling through this dairy free process I'm not just bemoaning a lack of tea, but also it seemed that all my quick, go-to whilst breastfeeding, can be eaten with one hand lunches contained cheese, or milk, or chocolate. Digestives, mainly chocolate digestives. New options needed to be found, options with flavour.

Last week, I had half a packet of wholewheat pittas leftover from some earlier homous and pretty much nothing else in for lunch. A quick scour of the cupboards showed that we were out of pasta and similarly the fridge had some brocolli, a lot of milk (we must change the order with the milkman) all the bits of cheese I can't eat and some jelly I'd made the night before. As I'm pretty sure that jelly doesn't constitute the sort of balanced diet you need while breastfeeding, I did that thing of checking the cupboards again and decided on eggs. I normally scramble eggs with milk and butter, but in the absence of these just popped a little olive oil in the pan. Veg wise I literally used up what we had, but if we'd had mushrooms or ham would have happily added those into the mix - this is an ideal, fridge bottom dish.

Fridge bottom chilli spiked eggs

3 eggs, beaten lightly
Salt & pepper
1/4 red, green and yellow pepper
1 tsp olive oil
 Wholewheat pitta toasted
Tabasco sauce
Red chilli

Chop your red chilli and peppers into a fine dice, and gently cook in a small frying pan in the olive oil until just softened
Beat the eggs into a jug and season with salt and pepper
Add the eggs to the veggies and stir until cooked through
Sprinkle in tabasco to taste (liberally if you're me)
 Serve in toasted pittas and enjoy

If you're not dairy free, please add a load of good, strong grated cheddar. Just don't tell me how good it tastes. Please. 

I know some people might consider eggs to be dairy, but our paediatrician is happy for us to continue eating them for now.

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