... (but still a little runny in the middle), dot over a quarter of the goats' cheese and cook for a further 30 seconds. Carefully slide the omelette on to a warmed plate, folding it in half as you do so. Keep warm. Repeat ...
... of the pan with a spatula. When egg is set, sprinkle a quarter of the vegetable mixture and a 1/4 cup of the cheese on the omelette half (furthest away from the pan handle). Fold remaining portion over filling. Turn ...
... in egg mixture, swirl to coat and cook for 1-2 minutes or until almost set. Top half the omelette with the cheese. Fold omelette in half to enclose filling. Remove from pan and set aside to cool. Place wrap on a clean ...
... or until egg is just set. Gently turn over egg and bread. Fold edges of omelette on top of bread. Top half of omelette with cheese, then spread with pesto. Season with pepper. Fold one bread slice over to enclose filling ...
... yolks in a separate bowl with the tarragon and Cheddar cheese and lightly beat. Heat the butter in a large heavy ... Peanut free; Seafood free; Sesame free; Tree nut free; French; Omelette; Eggs; Breakfast. Complexity: 2.
... 1 minute. Remove from heat and set aside. Combine egg and cheese in a bowl. Spray a frying pan with oil and place over ... mixture. Place fried rice in centre of each omelette and carefully fold to encase rice. Slice in ...
Wondering how to make the best omelette? This kid-friendly recipe is ready in 15 minutes. Made using cheese and herbs, this breakfast recipe is sure to impress. Ingredients: 4 free range eggs, 2 tbs reduced-fat milk, 0. ...
... and slide onto plate. Cover to keep warm. Repeat with remaining oil, asparagus, cheese and egg mixture. Sprinkle reserved cheese over omelettes. Serve with spinach. Categories: Asparagus; Australian; Oct 2021; Breakfast ...
... of the egg mixture and cook over a medium heat, forking over the omelette so that it cooks evenly. Dot a quarter of the goats' cheese over one half of the omelette as soon as it is set on the underside, but still a ...
... bread toasted. Method: Whisk eggs in a bowl. Add cheese and stir to combine. Heat half the oil in a ... each of the peas, spinach and dill over one side of omelette. Cook for a further 1 minute. Gently fold over filling, ...
... cook over a low heat for 5 minutes, until the sides have set, without moving it. Scatter the cheese over the omelette and carefully fold it in half. Continue to cook for another couple of minutes, then turn it out onto ...
... flavoured with dill and melted cubes of salty kefalotyri, a cheese made with ewe's or goat's milk. Ingredients: ... ; Seafood free; Sesame free; Tree nut free; Halal; Greek; Omelette; Eggs; Tomato; Breakfast. Complexity: 2.
... uncooked egg to run underneath. Cook for 1 minute. Scatter over half the ham mixture and cheese. Carefully lift one edge of the omelette with a spatula and fold over to enclose filling. Slide out onto a serving plate and ...
... milk, 2 tbs chives chopped, 125 g soft garlic and chive cheese, 1 pinch salt, 1 pinch pepper, 125 g salad leaves, ... a preheated hot grill for 3-4 minutes until the omelette is completely set and the top is golden brown. ...
This breakfast omelette packed full of veggies is enhanced with the saltiness of the Feta cheese. Ingredients: 1 medium butternut squash peeled and diced, 12 medium eggs free range, 40 g kale washed and stems removed, 1 ...
... tomatoes, 0.5 courgette, 100 g black olives, 100 g feta cheese, 1 pinch salt, 1 pinch pepper, 1 crisp green salad to ... preheated grill for 4-5 minutes or until the omelette is puffed up and golden. Cut into wedges and ...
... and cook for approximately 8-9 minutes. Open lid and if cooked- turn off pie maker and then gently remove omelettes, transferring them to a cooling rack. Turn pie maker back on and repeat step 2 until all ingredients are ...
... eggs beaten, 25 g basil roughly chopped, 200 g feta cheese drained and crumbled, 250 g cherry plum tomatoes halved, 80 ... pour over the salad and toss to coat. Add the omelette strips, toss to mix and serve while still warm. ...
... evenly. Cook for 3 minutes, without stirring, or until egg is almost set. Remove pan from heat. Invert omelette onto a large plate, then slide omelette back into pan and cook for 2 minutes or until golden and set. Slide ...
... and cook for 1-2 minutes or until set. Carefully remove pan and stand for 5 minutes. Top omelette with reserved asparagus, coriander sprigs and some of the sweet chilli sauce. Season with pepper. Serve with remaining ...
... a board, golden side down. Repeat with remaining egg mixture. Leaving a 1.5cm border around the edge of the omelette, spread with 2 tbs ricotta. At one edge, top with half each of the spinach, capsicum, tomato and basil ...
... underneath. Slide onto a serving plate. Repeat to make 4 omelettes in total. Top each omelette with carrot, onion, sprouts, coriander, basil and prawns. Fold omelettes over to partially cover filling. Juice 1 lime. Whisk ...
... egg replacer. Bake for 25-30 minutes until set and the potatoes are fork tender. Set the Spanish omelette cool for 10 minutes before sprinkling on the chives and slicing into wedges. Categories: Potato; Spanish; Plant ...
Packed with fresh veg, this omelette recipe is a perfect quick and easy midweek meal option. Ingredients: 1 clove garlic crushed, 2 tsp sesame oil, 1.5 cup bean sprouts, 1 bunch baby bok choy thickly sliced, 2 tsp ginger ...
... of pan. Cook for 1 minute then turn over and cook a further 10 seconds. Transfer to a board and roll omelette up. Heat 6 cups stock in a saucepan. Add remaining soy mixture, to taste. Divide noodles, chicken and spinach ...
... Add egg and tilt pan to cover base with egg. Cook for 3 minutes or until set and golden underneath. Slide omelette onto a serving plate. Add remaining reserved oil to pan. Add rice. Cook, stirring, for 2 minutes or until ...
... at centre. Turn out onto a serving plate. Cover to keep warm. Repeat with remaining egg mixture to make 4 omelettes in total. Zest and juice 1 lime. Combine zest, juice, sesame oil, sweet chilli and 1 tbs hot water in ...
... and ham. Season with pepper and fold over to enclose. Serve. Categories: High fibre; Low sugar; Ham; French; Eggs; Low saturated fat; Breakfast; Quick and easy breakfast; Omelette; High protein; Tomato. Complexity: 3.
... and simmer for a further 10 minutes. Keep warm. Meanwhile, cook noodles following the packet directions. Drain. For omelette strips, whisk eggs with sesame oil. Season with salt and pepper. Heat oil in a large non-stick ...
... egg mixture evenly. Stir the eggs with a fork, stopping as soon as they are set. Fold the side of the omelette closest to the handle halfway over itself. Sharply tap the handle so the bottom side of the omelet curls over ...
... of pan. Cook for 2 minutes or until cooked. Transfer to a plate. Repeat with remaining egg mixture to make 4 omelettes. Spray same pan with oil. Heat over high heat. Cook onion, carrot and mushroom for 3 minutes or until ...
... , for 3 minutes or until mushrooms are tender. Arrange avocado, fetta and hummus in bowl with omelette and mushrooms. Season. Serve sprinkled with chilli. Categories: Bowl; Mushroom; French; Eggs; Winter; Breakfast; Low ...
... top and gently fold over. Leave to cook for one more minute and serve. Categories: French; Spinach; Eggs; Smoked salmon; Salmon; Breakfast; Lemon; Pescatarian; Omelette; Egg dishes; Avocado; Vegetarian. Complexity: 2.
... ; Dairy free; Soy free; Vegetarian; High fibre; High protein; Low salt; Low sugar; Peanut free; Seafood free; Sesame free; Tree nut free; Halal; Pescatarian; Australian; Omelette; Eggs; Potato; Breakfast. Complexity: 1.
... into the skillet. Allow the eggs to cook on the skillet for 5 minutes and then cover with spinach and cheddar cheese and place in the oven for 10 minutes. Once the edges and top start to brown, remove from the oven and ...
... bake. Ingredients: 6 Woolworths large butter croissants cut in half, 200 g leftover sliced leg ham, 6 slices tasty cheese, 6 free range eggs, 900 ml light thickened cream, 2 tbs wholegrain mustard, 0.5 cup shredded tasty ...
... to combine. Whisk the eggs and milk in a separate bowl. Using an ice cream scoop portion out the mac and cheese and roll into 12 evenly sized golf balls, then place on a baking sheet lined with baking paper. Roll the mac ...
... . Remove from pan and stand for 2 minutes. Meanwhile, spread toast with Vegemite and top each with a slice of cheese. Grill for 2-3 minutes or until melted. Cut into quarters. Place eggs into eggcups, cut off tops and ...
... olive oil spray, 4 english muffins split, 1 cup pure cream, 1 tbs olive oil, 8 eggs, 1 cup tasty cheese grated. Method: Preheat oven to 200°C. Place tomatoes on a tray lined with baking paper. Spray with oil. Sprinkle ...
... runny, 190 g roasted red capsicum 1 jar, drained, 60 g spinach finely chopped, 8 large eggs, 150 g goats cheese, 1 pinch cracked black pepper. Method: Pre-heat the grill to high and place a large, ovenproof non-stick pan ...
... , 1 pinch salt, 0.8 cup milk, 20 g unsalted butter, 200 g mushrooms washed and sliced, 80 g cheddar cheese grated, 1 medium red onion peeled and finely sliced. Method: In a mixing bowl, combine the milk, 2 eggs, salt ...
... an oval shape. Place the dough ovals on a lined baking tray and spoon the mushroom mix onto each, dotting goats cheese on top. Leave a border around the edges and roll up to form a crust. Brush the edges with beaten egg ...
... . Layer the sheets of filo pastry in a tart tin, brushing each with oil. Mix the eggs, kale, leeks, milk, blue cheese and pumpkin in a bowl and pour into the filo pastry case. Bake for 30-35 minutes until set and golden ...
... 1 tbs butter, 4 tsp white wine, 1 tsp chilli powder, 0.8 cup vegetable stock, 60 g pumpkin, 100 g spiced cheese cut into small chunks, 1 medium egg cracked and lightly beaten, 50 g flour, 100 g panko bread crumbs, 200 g ...
... grated, plus extra for serving, 175 g plain flour, 1 large egg yolk only, 400 g spinach, 125 g goats cheese crumbled, 75 g walnuts toasted, optional. Method: Pre-heat the oven to 170°C/150°C fan-forced and place the ...
... and chopped small, 1 small red onion peeled and finely diced, 2 small roma tomato chopped, 100 g spiced cheese grated. Method: In a mixing bowl, combine the milk, 2 eggs, salt and combine fully. Incrementally add the ...
... salt, 0.8 cup milk, 20 g unsalted butter, 160 g bacon lardons, 8 eggs free range, 80 g cheddar cheese grated. Method: In a mixing bowl, combine the milk, 2 eggs, salt and combine fully. Incrementally add the flour to ...
... . In a mixing bowl, lightly beat the eggs with the milk and add the salt and pepper. Mix the crumbled blue cheese with the egg and then pour into the skillet. Allow the eggs to cook on the skillet for 5 minutes and then ...
... shape. Place the dough ovals on a lined baking tray and spoon the onion mix onto each, sprinkling a layer of cheese on top. Leave a border around the edges and roll up to form a crust. Brush the edges with beaten egg ...
... oval shape. Place the dough ovals on a lined baking tray and spoon the onions onto each, sprinkling a layer of cheese on top. Leave a border around the edges and roll up to form a crust. Brush the edges with beaten egg ...
... 2 tbs canola oil, 50 g butter, 5 eggs free range, 300 g macaroni pasta, 500 g pastry sheets thawed, 200 g gruyere cheese grated, 300 g passata, 1.2 cup beef stock, 0.2 cup milk. Method: Heat up a large non-stick pan to a ...
... . Cut a border of 2cm and pile the onion and capsicum mix in the middle. Top with slices of goats cheese. Brush the edges with beaten egg, drizzle with oil and bake for 15 minutes until puffy and golden. Categories: Low ...
... chunks, 1 tbs chilli oil, 5 medium eggs free range, 2 tbs milk, 1 pinch salt, 1 pinch pepper, 160 g cheddar cheese grated. Method: Pre-heat the oven to 190°C/170°C fan-forced. Heat up a 9 inch skillet or similar oven ...
... , 1 large potato peeled and cut into chunks, 100 g couscous, 100 g peas, 4 tbs tomato paste, 160 g goats cheese crumbled, 4 medium eggs, 1 pinch cracked black pepper. Method: Heat up a large saucepan to a medium heat and ...
... olive oil divided, 1 tbs balsamic vinegar, 75 g kale destalked and chopped, 100 g mozzarella torn, 150 g goats cheese soft. Method: Pre-heat the oven to 180°C/160°C fan-forced. Blitz the cauliflower into rice in a food ...
... .2 cup buttermilk save 2 tbs, 500 g self-raising flour, 1 tsp mustard powder, 150 g cheddar grated, 100 g goats cheese crumbled. Method: Pre-heat the oven to 180°C/160°C fan-forced. Toss the butternut squash and oil in a ...
... 2 cup buttermilk save 2 tbs, 500 g self-raising flour, 1 tsp mustard powder, 150 g cheddar grated, 100 g blue cheese crumbled. Method: Pre-heat the oven to 180°C/160°C fan-forced. Heat the oil in a large pan and cook the ...
These tasty kale and cheese muffins are great as a snack or lunchbox filler. Ingredients: 0.6 cup canola oil, 1 large egg, 1.2 cup buttermilk save 2 tbs, 500 g self-raising flour, 1 tsp mustard powder, 200 g cheddar ...
... flour, 1 tsp mustard powder, 140 g cheddar grated, 50 g parmesan, 100 g feta cut into cubes, 100 g goats cheese crumbled. Method: Pre-heat the oven to 180°C/160°C fan-forced. Grease a 12 hole muffin tin. Whisk the oil ...
... butter, 250 g Christmas ham thinly sliced, 8 button mushrooms thinly sliced, 2 cups baby spinach, 75 g Gruyere cheese grated, 75 g sharp cheddar grated. Method: Place the eggs, milk and salt in a large bowl and whisk ...
... the leaves and drain on kitchen paper. Transfer the remaining leaves and butter to a bowl. Beat the goats' cheese and crème fraîche together in a separate bowl. Beat the eggs in another bowl, season with salt and pepper ...
... trimmed, sliced, 160 g rocket salad mix, 2 tbs olive oil, 6 eggs, 1 cup frozen peas thawed, 250 g cottage cheese. Method: Heat 1 tbs oil in a frying pan over medium heat. Add zucchini and half the onion and cook, turning ...
... , 6 eggs, sourdough toast, 2 tbs fresh dill. Method: Whisk together eggs and Bulla Original Cottage Cheese. Season to taste. Pour eggs into a non-stick frying pan and stir gently over low-medium heat for 3-5 minutes ...
... toasted, 1 kg frozen spinach defrosted and well drained, 4 eggs 2 whole, 2 yolks only, 200 g packs feta cheese drained and crumbled, 2 tsp ground nutmeg, 6 sheets filo pastry defrosted if frozen, 25 g butter melted, 25 g ...
... 1 tbs oil in a non-stick frying pan over medium heat. Pour the egg mixture into pan. Pull cooked omelette towards centre of pan allowing uncooked egg mixture to slip into pan. Place broccoli and prawns onto the half of ...
... base. Cook for 2 minutes or until just set. Transfer to a plate. Repeat to make 3 more omelettes. Top omelettes with chicken, coleslaw and cucumber. Drizzle with half the kecap manis. Roll up to enclose filling. Cut into ...
... in a criss-cross pattern (the egg should not completely cover the base of the pan - there should be holes in the omelette). Sit bag of egg in a cup with snipped corner upwards. As soon as egg has set and is golden, slide ...
... Add a quarter of the egg mixture and swirl to spread. Cook for 30 seconds or until just set. Top half the omelette with a quarter each of the noodle mixture and bean sprouts. Cook for 1 minute or until egg has set. Fold ...
... noodles and toss well. Reheat wok and add half of the remaining oil. Pour in 1/4 of the egg, swirling pan to form a thin omelette. Fry for 30 seconds or until set. Slide out onto a plate and repeat until you have made 4 ...
... loosely to keep warm. Repeat to make 4 omelettes. Place one lettuce leaf onto one half of each omelette, then top each with prawn, carrot and sprouts and fold omelettes in half over filling. Drizzle each with remaining ...
... 12-hole 1/3-cup capacity muffin pan with paper cases. Sift flour into a large bowl. Stir in corn and cheese. Whisk egg, milk and oil in a jug. Add wet ingredients to dry ingredients, then stir to combine. Divide mixture ...
These spicy and cheesy cornbread muffins make a great side dish for soups and salads. Ingredients: 0.4 cup canola oil plus extra to grease the tin, 200 g self raising flour, 100 g polenta, 0.5 tsp bicarbonate soda, 2 tsp ...
... heat. When the oil is hot, place a tortilla in the centre of the pan. Using one-quarter of the grated cheese, make a ring inside the tortilla and crack an egg into the centre, making sure that it is contained within the ...
... 0.5 cup white quinoa cooked, 1 cup baby spinach, 1 tbs olive oil, 6 free-range eggs, 0.33 cup tasty cheese grated, 1 cup fresh corn kernels. Method: Preheat oven to 180°C. Grease and line a large baking tray. Heat oil in ...
... them up for a weekend brunch or weekday lunch. Ingredients: 0.66 cup plain flour, 1 cup milk, 150 g gruyere cheese, 7 free range eggs, 2 tbs extra virgin olive oil, 5 ml extra virgin olive oil spray, 60 g baby spinach ...
... bowl. Whisk milk and raw egg in a jug. Slowly whisk egg mixture into flour until smooth. Stir in corn and cheese. Heat a large non-stick frying pan over medium heat and spray lightly with oil. Spray inside of a heatproof ...
... in a large bowl. Stir in 1 small zucchini, grated, 1 cup cooked brown rice and 1/2 cup grated cheese until well combined. Pour mixture into prepared pan, smooth surface with the back of a spoon. Bake for 20-25 minutes ...
... red onion thinly sliced into rounds, 1 tbs red wine vinegar, 0.5 bunch dill sprigs picked, 250 g spreadable cream cheese, 1 tbs drained capers, 1 lemon 1/2 juiced, 1/2 cut into wedges, 300 g Woolworths hot smoked salmon ...
... to combine. Add curry powder and salt and pepper to taste. Pour into lined/greased tray and top with remaining cheese. Bake for 25 minutes. Slice will be ready when it is golden brown and firm to touch. Allow to cool ...
... milk, 4 rasher rindless bacon sliced, 2 tbs small herb leaves, 1 pinch nutmeg, 0.5 cup pure cream, 0.5 cup cheese grated, 2 eggs, 1 tsp lemon juice. Method: Place flour into a bowl with pinch of salt. Add butter and rub ...
... 40 g baby spinach, 1 tbs olive oil, 5 eggs, 1 tbs lemon juice, 250 g leg ham chopped, 1 cup jarlsberg cheese grated. Method: Process flour, butter and a pinch of salt in a food processor until like fine breadcrumbs. In a ...
... 0.5 tsp paprika, 2 tsp Greek style yoghurt, 2 eggs hard-boiled, 2 tbs mild tomato salsa, 2 tbs parmesan cheese finely grated. Method: Preheat oven to 180ºC (160ºC fan-forced). Line a baking tray with baking paper. Using ...
... olive oil, 1 tsp ground cumin, 4 multigrain tortillas, 4 free range eggs, 1 cup coarsely grated tasty cheese, 400 g no added salt dicedtomatoes, 2 tbs chipotle sauce, 400 g pinto beans, rinsed drained, 2 cloves garlic ...
Ingredients: 4 round crunchy bread rolls, 100 g roasted red capsicum cut into strips, 100 g tasty cheese grated, 4 slice prosciutto, 60 g baby rocket leaves, 4 free-range eggs. Method: Preheat the oven to 180°C. Cut and ...
... . Cook bacon, stirring, for 5 minutes or until crisp. Transfer bacon to pastry case. Scatter over onion and cheese. Whisk cream, eggs and mustard powder in a large jug until smooth and combined. Season. Pour egg mixture ...
... : 120 g gherkins, 1 green oak lettuce, 1 onion finely grated, 1 tbs worcestershire sauce, 4 slice swiss cheese, 0.25 cup caramelised onion mayonnaise, 4 rasher short cut bacon, 800 g beef mince regular, 4 ciabatta rolls ...
... remove the ramekins - there will be an indent ready for the filings. Assemble each square with some cheddar cheese on the base and cracking an egg into the centre. Place halved bacon rashers either side of the egg ...
... cup thickened cream, 50 g sliced ham roughly chopped, 1 spring onion thinly sliced, 0.75 cup shredded tasty cheese. Method: Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place bread ...
... the butter into the flour using your finger tips, until you have a fine crumb consistency. Stir the grated apple and 80g of cheese into the mixture. Mix the egg and milk in a jug. Make a well and add 3/4 of the milk mix ...
... -grain white rice, 420 g canned no-added-salt corn kernels drained, 60 g spinach shredded, 1 cup shredded tasty cheese, 1 cup Mix-a-Mato® mini tomatoes halved. Method: Preheat oven to 200°C/180°C fan-forced. Grease and ...
... for easy slicing. Ingredients: 180 g digestive biscuits, 50 g butter, 2 eggs, 70 g caster sugar, 400 g cream cheese, 0.4 cup cream, 2 lemons juice and zest. Method: Line a small springform tin with parchment paper on the ...
... -salt diced tomatoes, 400 g black beans rinsed, drained, 2 cloves garlic crushed, 0.5 cup shredded tasty cheese, 4 free range eggs, 1 avocado finely chopped, 0.33 bunch coriander leaves picked. Method: Preheat oven to ...
... and out of the kitchen in 15 minutes. Ingredients: 280 g Mission Garlic Naan Bread, 1.5 cups shredded pizza cheese, 0.5 red onion thinly sliced, 4 free range eggs, 1 long green chilli thinly sliced, 0.25 bunch coriander ...
... : 300 g Woolworths beef breakfast burger patties, 4 free range eggs, 4 English muffins split, 4 slices tasty cheese, 60 g Woolworths baby spinach, 0.33 cup Woolworths secret burger sauce. Method: Heat a large non-stick ...
... in a bowl until smooth. Whisk the egg whites until softly peaking, then fold a large spoonful into the cheese mixture to loosen it. Add the remaining egg whites and fold them in gently. Pour the mixture into a buttered ...
... , 1 onion thinly sliced, 1 tbs olive oil, 6 eggs lightly beaten, 0.25 cup cream, 0.5 cup tasty cheese grated, 2 tbs continental parsley chopped, 1 clove garlic crushed. Method: Preheat grill to high. Heat oil in a 20cm ...
... chopped, 1 medium potato diced, 1 rasher middle bacon diced, 1 tbs olive oil, 2 eggs, 1 cup lactose free cheese block grated, 140 g lactose free plain yoghurt. Method: Preheat oven to 180°C. Grease 6 x 1/2 cup capacity ...
... , 1 tbs cumin, 5 ml extra virgin olive oil spray, 1 tbs olive oil, 3 tbs white chia seeds, 90 g vegan cheese, 1 pkt falafel mix, 600 g Macro silken tofu 2 packets, 225 g frozen corn kernels. Method: Preheat oven to 180°C ...
... potato, 1 Red onion, 1 Red capsicum, 70 g Spinach, 4 Eggs, 0.5 cup Cream, 0.33 cup Shredded cheese, salt, pepper. Method: Peel and cut the sweet potato into small squares. Cover with plastic wrap and microwave on high ...
... cool completely. Beat eggs in a large bowl. Add flour and beat until smooth. Add vegetable mixture and most of the cheese, season and stir to combine. Divide batter between cases and top with reserved leek and remaining ...
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