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Tomato, kale and chorizo frittata + my tips for dining solo

As mothers, most of us do an awful lot of cooking…sometimes so much, we barely have enough energy left to feed ourselves.  

When my children were small and my husband was away for work, I found it really challenging to find the will to nourish myself properly, especially in the evenings.  Most nights, managing without a partner, once sticky toddlers had been bathed and unsettled newborns fed, then fed again, I would mostly just drop down on to the couch and be more than grateful for a piece of toast and a cup of tea.  What I know now, is that I wasn’t nourishing myself properly or replenishing my rapidly diminishing stores of fuel.

“It is vital that we care for, nourish and love ourselves first if we want to offer our best selves to the ones we love”

We all know this is true but we tend to live in denial a bit, don’t we?  Go on, you can nod and wave…most of us are the same.  But it doesn’t have to be hard to make small changes that have a big impact on our health and well being.

Let’s begin with my favourite thing…food!

fritatta 3

We can honour ourselves and the amazing job we do by respecting our bodies and actually nurturing them with awesome, real, whole food.  This doesn’t have to be difficult at all.  When I’m solo parenting, which is often, I keep things really simple.  Here are some ideas…

  • Do what’s easiest for you.  I mean it!  Don’t over commit to after school activities, don’t try to create gourmet meals on week nights and don’t ban the television!
  •  Be prepared.  Know a day in advance what you might make for dinner and have everything you need on hand to avoid dragging tired, hungry children through the supermarket during the after-school-rush.
  • Keep a well stocked pantry for the evenings when time gets away…good quality tinned tuna, pasta, rice and beans and lentils are great bases to build a meal upon.  Keep eggs and organic cheese in the fridge all the time and grow a few herbs in your garden.  I could name ten easy meals with those simple ingredients!
  • Buy a book titled something along the lines of 100 things you can make with eggs or sign up to Pinterest for simple meal inspiration.
  • Plan to cook what you love to eat!  You want to feel motivated to prepare something wholesome so make it something you enjoy!  And don’t be afraid of cheating – there is nothing wrong with buying a quiche or a curry from your local deli or Whole foods store to have up your sleeve when the going gets tough!
  • Do the double batch! Curries, sauces, casseroles and get that freezer stocked up – or even just make enough for two meals – spaghetti bolognese tonight, cheesy tacos the next.

Tomato, kale and chorizo frittata 

Frittatas have got to be the most versatile dinner going around.  Totally nourishing and a fine example of when it is good to be cheap and easy, everyone can usually rummage up enough ingredients to get one on the plate just in time for Master Chef.

fritatta 1

 

You know you can put just about anything you like in a frittata – mushrooms, herbs, good quality grated cheddar, left over roast chicken or pumpkin…the list goes on.  Here is one I like to make…

Ingredients:

Serves 1 or 2 with a side salad

4 free range/organic eggs

1T of coconut oil (or butter or olive oil)

a handful of kale, chopped quite finely

1 clove of garlic, chopped

4-6 cherry tomatoes, quartered

1/2 chorizo sausage, chopped (or substitute for mushrooms if you prefer a vegetarian option)

A generous amount of goat cheese

Sea salt and freshly cracked black pepper

Parsley to serve

Crunchy sour dough or gluten free toast with butter or avocado to serve

What to do:

Preheat your grill to about 180C.

Heat a medium sized fry pan over medium heat and add the oil you are using to melt.  Swish it around a bit to coat the bottom of you pan well.  Add your garlic and lightly fry for a few seconds before adding your kale.

Cook the kale until just wilted (3-4 minutes) then add your tomatoes and chorizo (or mushrooms).  Stir and cook for another 3-4 minutes until the chorizo gets a bit brown.

Crack your eggs in a small bowl and give them a good whisk and season them well with the salt and pepper (add some chilli if you fancy).

Crumble the cheese on top – be generous!

Pour the eggs into the pan on top of all the other ingredients and give the whole thing a professional looking shake to allow the egg to settle on the bottom.

Allow to cook for about 6-8 minutes until the bottom looks like it’s got a nice golden colour, then transfer your frying pan to the grill to finish cooking and get all golden and puffy on top which will take about 5 minutes.

fritatta 2

When your frittata is cooked, remove from the oven using an oven kit or tea towel – it’ll be HOT!   Flip it on to a plate, sprinkle with some parsley and season with some more sea salt and cracked pepper.

Enjoy!

Are you good at nourishing yourself?  What is your go to, simple meal -for-one?

Happy Eating,

Mamacino x

 

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6 thoughts on “Tomato, kale and chorizo frittata + my tips for dining solo

  1. Frittata is a great solution to all those bits and pieces of leftovers too. Just needs to have lots of delicious cheese for me and just about any combo will do : )

    1. I agree Bren, I don’t eat much cheese, but I can’t resist a good go with the goat cheese for frittata!

  2. This my idea of a perfect meal, love it!

    1. Me too Melissa!

  3. […] meals, try Alexx Stewart’s Cashew Kale Pesto Stuffed Chicken Breasts, or Mamacino’s Tomato, Kale and Chorizo Fritata. I’m also loving this Roasted Garlic Kale Hummus, which comes from a book called Let Them Eat […]

  4. […] – A fantastic way to use up leftovers, find my recipes here and […]

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