Recipe

Egg, Ricotta & Pea Pasta INGREDIENTS: 2 eggs. ½ a cup of smooth ricotta. ½ a cup of grated parmesan cheese. 1 cup of frozen peas. 350g of pasta of your choice (we used pappardelle). PREPARATION: Cook the pasta as per packet instructions in well salted water Meanwhile, mash the ricotta, parmesan and eggs in a small bowl with a generous grinding of black pepper. About 2 minutes before draining the pasta, add the frozen peas and cook until the water comes back to the boil and the pasta is al dente. Drain the pasta

Egg Fried Rice INGREDIENTS: 3 eggs, lightly beaten. 2 tbsp butter. 1 medium sized onion, chopped. 2 cups of long grain rice. 3 cups chicken stock. 1 cup frozen peas. 1 medium sized carrot, peeled and diced. ¼ cup low fat milk. 150g piece lean ham, cut into thin strips. 2 shallots, finely sliced. 1 tbsp light soy sauce. PREPARATION: 1) Melt butter in large saucepan, add onion and fry for 1 minute. 2) Add rice and toss to coat. 3) Pour in chicken stock, add peas and carrots and bring to boil. 4)

French Toast with Berries INGREDIENTS: 4 large eggs, at room temperature. ¾ cup reduced fat milk. ¼ cup caster sugar. ½ tsp vanilla extract. Butter, for greasing pan. 6-8 slices day-old thick white bread. Strawberries and blueberries, to serve. Icing sugar, for dusting. PREPARATION: Perfect for Mother’s Day or other special breakfast-in-bed special mornings. Preheat oven to 120˚C/100˚C fan-forced. Whisk eggs, milk, sugar and vanilla in a medium shallow dish. Grease a large non-stick frying pan with butter and melt over medium heat. Dip2 bread slices into egg mixture for about 15-20 seconds on each

Ham & Vegetable Slice INGREDIENTS: 1 tbs olive oil. 20g butter. 200g cup mushrooms, chopped. 3 green onions, thinly sliced. 1 red capsicum, finely diced. 4 large zucchini (800g). 100g leg ham, roughly chopped. 6 eggs. 200g fetta, crumbled. Salt and pepper, to serve. 125g cherry tomatoes, halved Mixed salad greens, to serve. PREPARATION: Preheat oven to 200C. Grease a 7-cup capacity baking dish. Heat oil and butter in a frying pan over high heat. Add mushrooms and cook, stirring often, for 8 minutes or until golden. Reduce heat to medium and add onions and

Breakfast Muffins INGREDIENTS: Cooking oil spray. 1 medium zucchini. 8 eggs, at room temperature. 2 tbs milk. 1 medium carrot, coarsely grated. 3 green onions (shallots), thinly sliced. 1/3 cup frozen peas. 1 cup reduced fat grated tasty cheese. PREPARATION: Take the stress out of a busy morning with these tasty breakfast muffins. Make a batch on Sunday and freeze in portions of two or three. Thaw overnight in the fridge then simply pop into the microwave and serve with a piece of fresh fruit for a healthy and delicious breakfast anytime, anywhere. Preheat

Smoked Trout Frittata INGREDIENTS: 1 whole smoked trout (about 400g). 2 medium zucchini, coarsely grated. 3 green onions, finely sliced. 2 teaspoons chopped dill finely grated, rind of 1 lemon. 8 eggs. 1/3 cup light sour cream, plus ¼ cup for topping dill sprigs, for garnish. Accompany with fresh vegetable crudités to serve. PREPARATION: Preheat the oven to 180°C. Line a 26 x 16cm (base measurement) slice tin with non stick baking paper, extending over the two long sides. Pull all the flesh from the trout, discarding the skin and bones. Flake the flesh