Tuna and Quinoa Breakfast Fritters

Frittering around with leftovers

Munch Munch

Our Sunday Breakies tend to involve me trying to make something edible with whatever is in the fridge from the weeks food shenanigans. Last night I made my tasty Tuna & Quinoa Fritters, we had a few leftover in the fridge and I thought it could make a really tasty breakie with minimal effort. I reckon this idea would work with other leftovers like Rissoles from the BBQ, Vegie Burger Patties or maybe even Thai Takeaway? ;) 

Serves 2

  • 4 Tuna and Quinoa Fritters, see recipe here if you wish
  • 4 Eggs
  • Splash of low fat milk
  • 2 Escahllots, finely sliced
  • 1/2 handful parsley, finely chopped
  • Salt and Pepper to season
  • Spray Olive Oil
  • Cherry tomatoes, small handful
  • 1 tsp olive oil, approximately for grilling tomatoes
  • 2 Handfuls of Rocket and Baby Spinach, mixed
  • Parmesan, shaved for topping

If your using leftover fritters/rissoles etc wrap the bundle in foil and place in the oven on about 200 degrees celsius to warm through whilst you make your eggs. My took about 15 minutes to warm up but that’s okay cause I was busy prepping other things, like ironing my clothes for the day ;)

In a bowl, crack the eggs, splash in the milk, toss in the eschallots and parsley and season with salt and pepper. Whisk the lot until well combined.

Pop the cherry tomatoes on a piece of baking paper and drizzle with a little olive oil and season these with salt and pepper also. Place under your grill on a high heat for about 5 minutes or until the skin is splitting.

Pop whatever thing you’re using to cook you eggs on a medium-low heat and pour in the mix, occasionally fold the eggs over each other until cooked through.

Stack the plate with lettuce, fritters (or whatever leftover things you’re using) and scrambled eggs. Pop the hot tomatoes randomly all over the plate and sprinkle on the cheese. Finally season with some cracked pepper and you’re done.

Handy hint: I like to use my non-stick electric wok (as I’ve mentioned previously), the eggs cook so evenly and smoothly without the stick-age of a normal saucepan and the eggs still remain fluffy. Also only an itsy bit of spray oil is needed.

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3 comments

  1. Hi, great idea! I would love to include your posting in an upcoming “leftover roundup” that I do for a feature that I have on my blog called the Great Leftover Challenge. Would you mind? :)

    Like

    • Hi Danny,

      Thank you for your message. Of course, feel free to share, just make a mention of moi if you wouldn’t mind :)
      Have great week!

      Like

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