Fritatta. Photo: Thinkstock
Heat a tablespoon of olive oil in a frying pan, add a couple of cups of frozen vegetables and sauté until slightly browned. Beat together six to eight eggs and pour these over the vegetables. Cook for about five minutes, then finish the frittata off by browning under the grill. Serve with a slice of toast.
Chickpeas with rice & tomatoes
Heat a tablespoon of olive oil in a wide-based saucepan. Add in a tin of chickpeas and a teaspoon of your preferred spice mix. Cook these for about two minutes, then add a tin of tomatoes, some frozen peas, a cup of rice, two teaspoons of capers, and a cup of water. Place the lid on the pan and cook on a gentle heat for ten to 15 minutes until the rice is cooked through. You could also boil a couple of eggs and slice these up on top.
Salmon, vegetables & capers on toast
In a bowl, mix together some tinned salmon and chickpeas, plus a teaspoon of capers. Steam some frozen vegetables for a couple of minutes, then add these to the salmon mixture. Dress with a couple of teaspoons of olive oil, toss, then serve on a slice of toast.
Tomato, spinach & chickpea soup
Heat a tablespoon of olive oil in a saucepan. Add a pinch of spice mix. Cook for a few seconds, then add a tin of tomatoes, frozen spinach and a tin of chickpeas. Simmer on a medium heat for about ten minutes. Tear up a couple of slices of bread and add to the soup at the last minute.
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