Breakfast Series – Potato pancakes with scrambled eggs and cheese

potato pancakes

Here’s a continuation of the breakfast series on Delicacious! This time, I’m sharing a recipe for savoury potato pancakes, topped with creamy scrambled eggs and a knob of cream cheese. Yummy! In the past, my family enjoys going out for weekend breakfast or brunch. We usually choose a location near to a park or playground so that my little one can run around too. Lately though, the rising costs of food prices and the dropping of food standards at some of our preferred haunts have resulted in us preparing weekend breakfasts at home. Not a bad thing, I must say.

These savoury potato pancakes were popular both with the hubby and my little one. They are crisp on the outside and soft on the inside. The scrambled eggs and cream cheese enhanced the flavours of the pancake. You can be creative and add smoked salmon or crisp bacon atop the scrambled eggs too!

I shared the recipe for this delicious breakfast at The Best Blog Recipes. Hop over and check it out!

Vegetable and Ham Frittata

veg_frittata I woke up this morning at 6am with the realisation that I had not prepared anything for my toddler’s lunch box. In fact, I had no idea what to prepare. You see, three weeks ago, my two year old started pre-school at a Montessori that required them to bring their own lunchboxes. Since then, the mornings have been more “stressful” than usual. This is because as a teacher, I have to leave for work early too and that gives me very little time to prepare her lunchbox!

A quick glance in the fridge and I realised I had a couple of vegetables and ham. So I decided to modify a baked frittata recipe that I saw somewhere, sometime ago and came up with this. When it finished baking, I had just enough time to throw two into a lunchbox for my own snack and another two for my hubby. Two went to the little one of course.

The good news? Despite the rushed preparations, the frittatas must have tasted good to her because she finished both of them (I think, judging by the empty lunchbox). So this goes into my list of lunchbox ideas. More to come!

Note to self: Come up with a weekly menu……….

Vegetable and Ham Frittata


  • 2 tablespoons Olive Oil
  • 1 clove Garlic (finely chopped)
  • 1/2 Carrot (finely chopped)
  • 1/2 Zucchini (diced)
  • 1 Potato (diced)
  • 2 pieces Turkey Ham (diced)
  • 3 Eggs
  • 1/2 cup Milk
  • 1/2 cup Grated Parmesan
  • Ground black pepper
  • Salt


Step 1
In a skillet, sauteed garlic, zucchini, potato and carrots in olive oil for 3 minutes. Add ham and sauteed for another 2 minutes. Season with some pepper and salt and set aside to cool.
Step 2
Preheat oven to 180°C.
Step 3
In a large bowl, beat eggs with milk and cheese. Add cooled ingredients and mix to combine. Season with more salt and pepper if necessary.
Step 4
Spoon into prepared muffin cases and bake at middle rack for 20 - 25 minutes. The tops should be puffed up and golden brown.
Step 5
Serve warm, with a salad if you like.

Crustless Spinach Quiche

I had bought a packet of frozen spinach last week, meaning to cook creamed spinach some time this week. When this did not materialise, I decided to do something else with the spinach.

I was too lazy to roll out a crust, and so I decided that this quiche was going to be crustless. To save the trouble of having to cut it up, I decided to bake the quiche mixture in a cupcake tin. I used some aged pecorino cheese in place of gruyere cheese, the typical choice for quiches.

The quiche turned out nicely, though I think it was a tad bit salty, as I forgot that pecorino is saltier than gruyere, and forgot to cut down the salt.

Crustless Spinach Quiche
(Makes 10 mini quiche)

1 packet of chopped frozen spinach
1 red onion, chopped
2 tbsp olive oil
4 eggs
1 1/2 cups of cream or half and half
1 cup of cheese (gruyere/pecorino/mozarella etc)
1/2 tsp of salt (or less)
1/4 tsp of ground black pepper
1/8 tsp of ground nutmeg


  1. Preheat oven to 205°C.
  2. Fry the chopped red onion in olive oil until fragrant and translucent.
  3. Add drained spinach until it wilts and is dry.
  4. Remove from heat to cool.
  5. In a large bowl, combine eggs, cream, cheese and seasonings.
  6. Add in cooled spinach and mix to combine.
  7. Fill 10 cupcake molds.
  8. Bake for 20 minutes or until tops of quiches are golden brown.