FETTA & SPINACH OMLETTE
INGREDIENTS
- 1/2 bunch English spinach
- 1 tsp olive oil
- 1/2 small onion, finely chopped
- 1 garlic clove, crushed
- 30g reduced fat feta, crumbled
- 4 eggs
- Salad, to serve
- Crusty wholemeal bread, to serve
METHOD
Pull the spinach leaves from the stalks. Wash and dry the leaves, then finely shred. Heat half of the oil in a 24cm (top measurement) non-stick frying pan. Cook the onion over medium heat for about 4-5 minutes, until soft and lightly golden.
Add the garlic and cook for 1 more minute. Add the spinach and mix through the onion. Stir until wilted slightly. Sprinkle the feta over the top.
Lightly beat the eggs in a jug, and season. Pour the eggs into a frying pan. Cook over medium low heat for 5 minutes, until set underneath. Cook the top of the omelette under a hot grill for 2-3 minutes, until set. Alternatively, slide the omelette onto a plate, and invert back into the pan. Slide out onto a plate and cut into 6 wedges. Serve with salad and crusty bread.
Add a sprinkle of ground pepper to season.
EGG & BACON PIES
INGREDIENTS
- 4 eggs
- 4 sheets of frozen filo pastry, thawed
- 2 rashers of bacon, eye part only
- 4 tbsp extra light sour cream
- 4 sprigs parsley, chopped
- Pepper to taste
- Spray oil
- Cooked spinach for serving
PREP
TIME
COOKING
TIME
METHOD
Preheat oven to 180°C. Spray four compartments of a muffin tray with spray oil, cut the pasty into quarters (or to size) and gently press the pastry into the muffin tin.
Place bacon onto a baking tray and cook in the oven for 3 – 4 minutes or until done. Place onto a kitchen towel to drain and cool. Cut each rasher in half and place one half into the base of the pastry shell.
Mix sour cream, parsley and pepper together and spoon over the bacon. Crack egg over the sour cream mixture. Place in the oven and bake for 15 – 20 minutes or until cooked.
Remove from oven, carefully remove pastry from tin and serve with cooked spinach.
LAYERED EGG SANDWICH
SERVED IN A GLASS
INGREDIENTS
- 2 hard boiled eggs, peeled and cut into quarters
- 1 lebanese cucumber, peeled, de-seeded and diced*
- 2 thick slices of wholegrain bread, toasted
- 160g reduced fat ricotta cheese
- 1/8 bunch of each finely chopped herbs (chives, parsley, dill, mint)
- Pepper
*Cucumber can be replaced with tomato or diced ham
METHOD
Tear the bread into bite size pieces and place into the oven or under the grill until toasted and slightly crunchy, turning occasionally.
Stir the herbs into the ricotta, season with pepper to taste.
Divide the cucumber in the bottom of two glasses followed by the bread chunks, ricotta and boiled egg.
Fetta & Spinach Omlette
Egg & Bacon Pies
Layered Egg Sandwich
Recipes courtesy of www.eggs.org.au
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