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If you’re looking for a quick, tasty and healthy family meal this Spanish Omelette recipe is great. It’s perfect for lunch or dinner and you can even eat it cold on a picnic.
- 1 Red Onion
- 2 cloves of Garlic
- 6 Free-Range Eggs
- 500g New Potatoes (roughly 8 potatoes)
- 1/2 cup grated Cheese
- Sliced Tomato for the topping
- Olive oil for cooking
1. Wash and cut the potatoes (peel if desired) into small cubes.
2. Boil the potatoes until soft. Allow the potatoes to cool.
3. Finely chop the onion and garlic. Gently fry in a little olive oil.
4. Crack the eggs into a bowl and mix together. Stir in the onion and garlic.
5. Pour a little olive oil into a non-stick fry pan and heat. Add the potatoes evenly across the pan and pour the egg mixture on top.
6. Cook for 15 minutes until almost set and golden brown underneath.
7. Gently push the tomatoes into the top of the omelette and sprinkle over the grated cheese.
8. Put the fry pan under the oven grill (be careful to ensure the pan handle is outside the oven as this could get very hot and burn).
9. Cook for a further minute or two until golden on top.
10. Ready to serve. Grind some black pepper over to taste.
Spanish Omelette is delicious with a side salad in summer or seasonal greens in winter.
As a family we do love our organic oats. I make Healthy Flapjacks with oats to take out as a snack and every morning Daddy makes three large bowls of porridge. You wouldn’t be wrong for mistakenly thinking we are the three bears in Goldilocks.
I thought we’d stop eating porridge during the summer months but we just kept going! I like my summer porridge breakfast with a topping of grated apple and cinnamon or with a handful of summer berries (which turn the porridge a delightful red colour).
And in winter a good bowl of porridge with raisins keeps us going throughout the morning.
Porridge is so easy to make. Gently heat some milk in a pan, add the oats and some water, sprinkle in some raisins and gently keep stirring as the oats soak up the liquid and the raisins soften. A delicious and healthy breakfast!
It’s cold and raining outside. Time to whip up some quick and healthy Banana Muffins for everyone to munch on. This recipe is a favourite of mine and is super easy.
Makes 12 Banana Muffins
- 2 cups Brown Self-Raising Flour
- 2 free-range Eggs
- 1 Orange
- 2 large Bananas
- 1/4 cup Vegetable Oil
- 3 Dried Apricots
- 1 teaspoon All Spice
1. Preheat the oven to 180 C. Grease a 12 cup muffin tin or line with paper muffin cases.
2. Finely chop the dried apricots, mash the banana, squeeze in the fresh orange juice and mix together.
3. Add the vegetable oil and stir into the mashed banana and apricots.
4. Add the eggs and mix well.
5. Gently stir in the flour and all spice.
6. Bake at 180 C for 20 minutes or until a cake skewer inserted in the middle of a muffin comes out clean.
7. Leave the muffins to cool on a wire rack for a few minutes.
These Banana Muffins are great for the family to enjoy at breakfast time, as a tasty snack during the day or pop one into the children’s lunch boxes.