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BIG OMELETTE Serves: 6-8
Preparation time: 8-12 minutes. Cooking time: 12-17 minutes
• 8 medium free range eggs
• 250g soft cream cheese
• Salt and pepper to taste
Filling:
• 200g grated cheddar cheese
• 2 mixed peppers, diced
• 4 spring onions, nely sliced
• ½ bunch fresh chives, nely sliced
1. Mix together the eggs, cream cheese and seasoning. Add the remaining ingredients and mix well.
2. Pre heat the grill to 175ºC. Carefully add the egg mixture and close the lid, cook for 12-17 minutes until cooked through.
Tip – the lling ingredients can be changed to your preference.
GRANOLA Serves: 8-10
Preparation time: 5-10 minutes. Cooking time: 30-35 minutes
To serve: Greek yoghurt, berry compote, honey, fruit
• 100g maple syrup
• 1 tbsp honey
• 1 tbsp vegetable oil
• 1 tsp vanilla extract
• 150g porridge oats
• 25g sunower seeds
• 20g sesame seeds
• 20g chia seeds
• 25g pumpkin seeds
• 50g aked almonds
• 75g sultanas
• 25g desiccated coconut
1. Pre heat the grill to 160ºC.
2. Mix together the maple syrup, honey, vegetable oil and vanilla. Add the porridge, seeds and almonds and mix well.
3. Put the mixture into the deep plate and cook for 15-20 minutes, stirring regularly.
4. Add the sultanas and coconut and cook for a further 10-15 minutes, stirring regularly.
5. Remove and allow to cool.
Top tip – to make this recipe gluten-free replace the porridge oats with gluten-free porridge oats.
