The fact that I typically eat breakfast alone doesn’t mean I’m going to just eat a bowl of cereal and call it a morning. Whenever possible I have a warm, cooked breakfast because it keeps me full until lunch. Sneaking in some protein and veggies doesn’t hurt either. I like cooking for one because it gives me the chance to tweak or invent new recipes without inflicting the results on anyone else. Eating alone allows me to just be with my thoughts, or to practice mindful eating, and the experience is richer when the food is good.
At the moment I’m enjoying this basic zucchini and feta fritter recipe regularly. They go well with a green salad or tomato salsa or a spoonful of tzatziki, or just on their own. They are simple to prepare and can be made ahead of time to take for lunch too.They can be shaken up by adding fresh herbs (basil, dill and parsley are favourites of mine) or different sorts of cheese (cheddar or parmesan work nicely too) and the recipe easily doubles or triples to feed more people.
1 zucchini grated
1/4 red onion grated
1 clove garlic minced
1 1/2 Tbsp whole wheat self-raising flour
1 tsp olive oil
10 g feta crumbled
- Grate the zucchini and onion into a medium bowl and stir in minced garlic.
- Coat the mixture in flour and salt/pepper.
- Stir in egg, olive oil and cheese.
- Heat a non-stick pan over medium heat and fry the mixture like pancakes, about 3 minutes per side.