One-pan healthy eggs

Ingredients (2 servings) 1 tbsp olive oil 400g zucchinis (about 2 large ones), chopped into small chunks ±200g pack cherry tomatoes, halved 1 garlic clove, crushed 2 eggs few basil leaves, to serve Method Heat the oil in a non-stick frying pan, then add the courgettes. Fry for 5 mins, stirring every so often until…

Carrot, zucchini and parsnip frittata fingers

Ingredients (± 12 fingers) Melted butter, to grease 2 teaspoons light olive oil 80g (½ cup, firmly packed) grated green zucchini 60g (½ cup, firmly packed) Grated carrot 50g (½ cup, firmly packed) grated parsnip 2 green shallots, ends trimmed, finely chopped 3 eggs, lightly whisked 40g (1/3 cup) coarsely grated tasty cheese 2 tablespoons…

Mexican-style omelette

Ingredients (serve 1) ½ small red capsicum (bell pepper), finely chopped 2 shallots, thinly sliced 1 small fresh red chilli, finely chopped 2 eggs 1 tablespoon milk Salt & freshly ground pepper 2 teaspoons oil 2 tablespoons chopped fresh coriander 2 teaspoons lime juice Method Combine capsicum, shallots and chilli. Use a fork to whisk…

Spiced Vegetable Omelet

Spiced Vegetable Omelet A quick meal when you want something without too many dishes to wash afterwards. This recipe contains ground linseed/flax-seed which is a great natural source of omega-3, especially if you don’t eat fish. Ingredients (Serves 1) 2 large eggs or 3 medium eggs (discard the yoke of the 3rd) 2 tablespoons milk…

Creamy Green Beans and Mushrooms

  Ingredients (serves 4 – 8) 500g green beans fresh or frozen cut into ± 25mm pieces (if fresh, remove ends, if frozen get pre-cut) 500g button mushrooms thickly sliced Salt ½ cup onions chopped 2 Tbs butter ½ cup sour cream Freshly ground black pepper 2 Tbsp freshly chopped parsley for garnish Method Put 2 liter of water,…

Ratatouille with poached egg

Ingredients (serve 4) 1 tablespoon olive oil 1 large red onion, finely chopped 3 garlic cloves, thinly sliced 2 teaspoons chopped fresh thyme 1 red capsicum (bell pepper), halved, seeded, cut into 1cm pieces 1 yellow capsicum (bell pepper), halved, seeded, cut into 1cm pieces 1 medium eggplant, cut into 1cm pieces 2 medium zucchini…

Zucchini and ricotta frittata

Ingredients (serve 4) 6 eggs, lightly beaten 250g ricotta cheese, crumbled 2 large zucchini (baby marrow), grated 4 green onions, thinly sliced ¼ cup sundried tomatoes, chopped 2 tablespoons finely chopped fresh basil leaves Method Whisk eggs and ricotta together in a large bowl. Add zucchini, onion, tomato and basil. Stir to combine. Season with…

Zucchini, sweet potato & feta frittata

Ingredients (serve 4) 700g sweet potato, peeled and cut into 2-3cm cubes 3 tablespoons olive oil 2 tablespoons balsamic vinegar 2 medium zucchini (baby marrow), ends trimmed, coarsely grated 125g reduced fat feta, crumbled ¼ cup basil leaves, shredded 80g baby mixed salad 6 tomatoes, quartered lengthways 1 onion, chopped 6 eggs, lightly beaten Method…

Leek, spinach and feta omelettes

Ingredients (serve 2) 50g butter 2 leeks, trimmed, halved lengthwise, thinly sliced 2 cloves garlic, crushed 100g baby spinach, plus extra, to serve 6 eggs 2 tablespoons finely chopped flat-leaf parsley 80ml (1/3 cup) olive oil, plus extra, to drizzle 50g (1/4 cup) feta, crumbled Method Melt butter in a large frying pan over medium…

Healthy Egg White Omelette

Ingredients (serve 2) 1/2 Tbsp. olive oil 1/3 cup chopped onion 1/3 cup chopped bell pepper 1/4 tsp. black pepper 4 egg whites 2 Tbsp. low-fat, shredded cheddar cheese Method Heat olive oil in a non-stick skillet at medium high heat and sauté onions and peppers for three to four minutes. Whisk egg whites lightly…