Rustling up a quick breakfast is always a challenge on the weekend but when it happens to be an extended one (thanks to the lengthy Eid holiday), it becomes an epic struggle. No wonder, then, thinking up a quick meal was at the top of my to-do list this morning. Here’s what I came up with:
A handful each of green peas and green chickpeas; half a capsicum; one carrot; two eggs; and a handful of flower pasta. Also needed are salt, black pepper, red chilli flakes and shredded mortadella cheese.
Boil the pasta, drain and keep aside. In a non-stick pan, lightly fry the all the ingredients (except the mortadella cheese and the eggs) in a teaspoon of oil and pour into glass dish. Whisk the two eggs and mix into the glass dish. Sprinkle the cheese to cover the top and put the dish into the oven (already pre-heated to 200 degrees C) for 10 minutes. When the cheese turns brown, remove and serve.