food and politics

Yes, I said “egg-citing”. A part of me likes dad jokes and occasional bad jokes for that matter.

Have you ever scoured Instagram reels for ways to use a new kitchen gadget just to justify the purchase?

Well, that’s me with my new air fryer. I’ve been whipping up everything from crispy Brussels sprouts to veggie meatballs in this device. Next in line for me are cupcakes; let’s see how that will turn out.

Recently, I stumbled upon some people on Instagram making eggs in their air fryers. Inspired by this, I decided to experiment and ended up creating a super quick, nutritious, and filling breakfast recipe. It’s perfect for those “I hit snooze one too many times” mornings or for a laid-back weekend brunch. 🥚✨

Think of it as a canvas; you can get creative with the toppings and sides. And the best part? Since it’s all done in the air fryer, clean-up is a breeze.

Now, the ingredients:

• 3 eggs: The backbone of our dish.
• 1 tablespoon yogurt: For a creamy texture. Plus, it’s a healthier alternative to heaps of butter or oil.
• 2 tablespoons fine tomato pulp: I’m a big fan of Mutti Polpa di Pomodoro (yes, a bit of a commercial here), but feel free to grate 2 tomatoes if you have extra time.
• 1.5 tablespoons of oat: A little fiber boost.
• 1 tablespoon of flaxseeds: For omega-3 and a bit of crunch.
• Optional: Mushrooms/Spring onions
• 2 tablespoons of cottage cheese or any grated cheese of your choice: I go for cottage cheese when I’m cutting down on fat, but honestly, any cheese is good cheese, at least for me.

Here’s how we do it:

1. Crack the 3 eggs into a bowl. Toss in 1 tablespoon of yogurt and 2 tablespoons of tomato pulp. Whisk it.
2. Stir in 1.5 tablespoons of oat and 1 tablespoon of flaxseeds. This is where it starts looking less like your average omelette and more like a dish.
3. If you’re using mushrooms or spring onions, chop them finely and add them to the mix.
4. Line your air fryer with baking paper. This isn’t just for easy cleaning; it’s to make sure none of that eggy mixture sticks.
5. Gently pour the mixture into the air fryer. Try to spread it evenly, so everything cooks at the same pace.
6. Sprinkle your chosen cheese on top. I like to add it before cooking, so it melds beautifully with the rest of the ingredients.
7. Set your air fryer to 180°C and cook for about 12 minutes. Let it cool for a couple of minutes after cooking.

And there you have it! A nutritious, delicious, and ridiculously easy breakfast.

You can make this recipe your own. Here are some tips to play around with:

• Spice it up: Try adding a pinch of chili flakes or paprika to the egg mixture.
• Go green: Feel free to add a handful of spinach or kale.
• Cheese varieties: Experiment with different cheeses. Feta can add a tangy twist, while a bit of Gouda brings in a touch of smokiness.

More air fryer “try & learn” type of recipes are soon coming up!