I made this last night when we didn’t have much time for dinner, but wanted something tasty and healthy for dinner. It makes enough scrambled eggs for a family of four.
- 7 x Eggs
- 1/4 cup of Water
- 2 x shredded/grated Medium Zucchinis
- 1/2 diced Capsicum / Bell Pepper
- 1 x diced Brown Onion
- 4 x Bacon Rashers
- 1 tablespoon cooking oil
- Ground Pepper
- Shredded Cheese
Break the eggs into a mixing bowl with the water and stir it all together.
After the eggs are mixed with the water (the whites and yokes are mostly mixed together) add the shredded zucchini, ground pepper, salt and parsley. Stir it all together in the mixing bowl and set it aside.
Heat the cooking oil in a large frying pan over medium heat and start cooking the bacon and onion together. When the onion is started to get soft add the capsicum and continue to fry.
When the bacon, onion and capsicum are cooked lower the temperature a bit and add the egg mixture to the frying pan and mix it in with the cooked ingredients.
Make sure that you stir the mixture on occasion to make sure the egg doesn’t burn and stick to the pan.
The egg mixture is cooked when the eggs stick together nicely and there is no more water in the mixture.
When the mixture is cooked dish it up and put the shredded cheese on top. You might want to mix it in near the end of the cooking process, but my son can’t have dairy, so we just put it on the eggs after they are dished up. The cheese still melts through the egg mixture, as long as you haven’t waited too long.
I usually serve this with just buttered toast, but some people might like to also add tomato sauce / ketchup to it.
This is one of our kid’s favourite muffin recipes. I quite regularly include it in my kids school lunch boxes.
It’s a fun recipe for the kids to help prepare as well. If cooking with young kids I find it best to cut up the apples before they start to help.
- 2 x Apples – finely diced
- 2 x very ripe Bananas
- 1 1/2 cups of Wholemeal Self Rising Flour
- 1/2 teaspoon Cinnamon
- 2 x Eggs
- 2 tablespoons Olive Oil
- 1 tablespoon Honey
- 1/2 cup of Low Fat Milk
Start the oven preheating to 180C (350F).
Stir the flour and cinnamon together in a large mixing bowl. Then add the apple and mix it through.
Add the eggs, oil, banana and milk and stir it through.
Grease a medium size muffin tray and fill the 12 muffin spots equally with the batter and place in the preheated oven for 20-minutes, or until cooked.
Update: I originally tried with recipe with 3-apples, but that was too much apple. The 2-apples in the revised recipe above works out much better.
This is a family favourite that can be cooked quickly and varied a lot depending on what vegetables and meat are available in the house.
- 3 – cups cooked rice (4 – cups is probably better, but we only have a 3 – cup rice cooker)
- 1 – cup frozen peas
- 1 – cup frozen corn
- 4 – rashers short cut bacon
- 2 – boneless chicken thigh filets
- 2 – tablespoons Cooking Oil
- 2 – eggs
- 2 – sliced or julienne carrots
- 1 – brown onion
- 1/2 – red or green capsicum
- 2 – teaspoons sesame oil
- 3 – tablespoons soy sauce
- 2 – teaspoons sugar
- dash of pepper
- 2 – cloves or 2 – teaspoons of crushed garlic
- 1 – teaspoon of crushed ginger
Start by putting 1 – tablespoon of the cooking oil into a heated wok and swirl to coat it. While it is heating break your 2 – eggs into a bowl and mix, then pour the egg into the wok and swirl around to make a thin omelette. After it is cooked take it out and let it cool before cutting it into thin strips.
Heat the rest of the oil over medium – high and add the onions and carrots. Cook them until they are soft and then add the chicken and bacon. Stir fry until the chick is no longer pink and is cooked through.
Add the garlic, ginger, peas and corn and continue to stir fry until they are warmed. Then lower the heat to medium and add the rice and stir until it is also warmed through. Add the sugar, sesame oil, soy sauce and pepper and stir through.
There you go. I can usually cook this one from start to finish in about 30-minutes, which is nice.
I will quite often make this one without the chicken as well if I don’t have any available. You can substitute in any other meat that you have around, or just stick with the bacon (that’s what I did last night).
You can also substitute or add any decent stir fry vegetable that you have around. One of my favourites to add to this recipe is snow peas.