SALMON SKILLET FRITTATA
TOTAL TIME: 25 minutes
SERVES: 4
INGREDIENTS
- Spray olive oil
- 8 eggs
- 1 cup Greek yoghurt
- Salt and pepper, to taste
- 1 x 260g salmon, skin off, chopped
- 2 spring onions, chopped
- ½ cup parsley, chopped
- 50g cheddar cheese, grated
- Aioli, for topping.
METHOD
Preheat the skillet over the fire and spray liberally with olive oil.
Whisk together eggs, yoghurt, salt and pepper in a bowl.
Stir in chunks of salmon, spring onions and parsley.
Add mixture to skillet and sprinkle cheese on top. Add a lid to the skillet and cook for 20 minutes.
Drizzle with aioli and serve.
SPICY MEXICAN CORN COBS
TOTAL TIME: 20 minutes
SERVES: 4
INGREDIENTS
- 4 ears of corn, husked and cut in half
- 1 tsp chilli powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp brown sugar
- Spray olive oil and knob of butter
- 6 lime wedges and chilli flakes.
METHOD
Preheat the skillet over the fire and add a knob of butter.
In a small bowl, combine chilli, paprika, salt and sugar.
Rub corn with spices and place on the skillet. Spray corn with olive oil.
Cook corn until lightly browned on all sides, around 12 minutes.
Serve with a sprinkle of chilli flakes and spritz with lime juice.
SKILLET CHOCOLATE COOKIE
TOTAL TIME: 40 mins
SERVES: 8
INGREDIENTS
- 6 tbsp unsalted butter
- 1/ 3 cup packed dark brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips.
METHOD
In a large bowl, combine butter and sugar with a wooden spoon.
Stir in egg and vanilla, then flour, baking soda, salt and chocolate chips. Spread across a well-greased skillet pan.
Place a lid on and cook over the fire (medium-high heat) until the middle is just cooked, around 20 minutes.
