Country Pepper Omelet Pie (Country breakfasts)

 

Serve 6

• 1 cup chopped onion, divided
• 3 tablespoons cooking oil
• 3½ cups frozen cubes hash brown potatoes
• 1½ teaspoons salt, divided
• ½ teaspoon pepper, divided
• ½ small sweet red pepper, chopped
• ½ small green pepper, chopped
• 2 tablespoons minced fresh parsley
• 2 tablespoons butter or margarine
• 1 cup shredded Swiss cheese
• 4 eggs
• 1¼ cups milk
• ¼ teaspoon paprika

1. In a skillet, saute ½ cup onion in oil until tender.
2. Add potatoes and half o the salt and pepper ; cook over medium heat until potatoes are thawed and softened, about 5 minutes.
3. Pat potatoes into the bottom and up the sides of a greased 9-inch deep-dish pie plate ; bake at 400F (200C) for 20 minutes.
4. Meanwhile, saute peppers, parsley and remaining onion in butter until tender ; spoon over potato crust, top with cheese.
5. In a bowl, beat eggs, milk, paprika and remaining salt and pepper ; pour over all.
6. Bake, uncovered, at 400F (200C) for 30 minutes or until a knife inserted near the center comes out clean.
7. Let stand 5 minutes before cutting.

BON APPÉTIT

Flamenco Eggs (Light meals)

 

                    This spectacular Spanish-style egg and vegetable dish looks wonderful and is incredibly easy to cook for a light lunch or supper. Serve with crusty bread.

Serves 4

• 350 gr potatoes, peeled and cut into small dice
• 15 ml olive oil
• 1 red onion, thinly sliced
• 1 garlic clove, minced
• 1 red pepper, deseeded and thinly sliced
• 1 green pepper, deseeded and thinly sliced
• 1 yellow pepper, deseeded and thinly sliced
• 2 zucchini, sliced
• 6 tomatoes, cut into chunks
• 30 ml chopped fresh oregano or 10 ml dried oregano
• 4 large eggs

1. Parboil the potatoes in a pot of lightly salted boiling water for 5 minutes ; drain and set aside.
2. Heat the oil in a large, deep frying pan and fry the onion and garlic over a medium heat for 2-3 minutes to soften ; add the peppers and zucchini and fry, stirring occasionally, for a further 10 minutes.
3. Add the potatoes and tomatoes and continue cooking, stirring occasionally, for 6-8 minutes or until all the vegetables are tender ; stir in the oregano and season to taste.
4. Make four hollows in the vebetable mixture and break an egg into each hollow ; cover the pan with a lid and cook for 8-10 minutes or until the egg whites are set.
5. Serve immediately while piping hot.

Each serving : 14 g protein, 11 g fat, 20.5 g carbohydrate, 6.5 g fibre, 247 Calories.

BON APPÉTIT

Spanish Tortilla (Light meals)

 

                    Colourful and packed with flavors, this thick, flat omelette, called a tortilla in Spanish, taste good served at any room temperature. The classic recipe contains only potatoes, onions and eggs, but this version has extra vegetables and tasty lean ham added. Serve with a green salad.

Serve 4

• 400 gr new potatoes, scrubbed and thinly sliced
• 250 ml frozen peas
• 60 ml canola oil
• 1 large onion, halved and thinly sliced
• 2 large garlic cloves, minced
• 6 large eggs
• 125 ml chopped fresh flat-leaf parsley
• 175 grams lean cooked ham, about 5 mm thick, chopped
• 6 cherry tomatoes, quartered

1. Bring a large pot of lightly salted water to a boil ; add the potatoes and peas and return to a boil.
2. Reduce the heat  and simmer for 3 minutes or until the potatoes are just beginning to soften ; drain and set aside.
3. Heat 30 ml of the oil in a frying pan with a flameproof handle ; when the oil is hot, reduce the heat to medium, add the onion and cook for 2 minutes.
4. Add the garlic and cook for a further 3 minutes until the onion is soft, but not brown ; add the potatoes and peas and continue frying, stirring, for 5 minutes or until the potatoes are tender, remove the pan from the heat.
5. In a large bowl, lightly beat the eggs with the parsley and a little black pepper, then stir in the ham, the potatoes, onion and pea mixture and the tomatoes.
6. Place the frying pan back over a medium heat, add the remaining oil and swirl it around.
7. When the oil is hot, pour in the egg mixture, spreading it out evenly ; cook the tortilla for 5-7 minutes on a low heat, shaking the pan frequently, until the base is set.
8. Use a spatula to loosen and lift the edges of the tortilla, allowing the uncooked egg mixture to run underneath ; meanwhile, preheat the grill to medium.
9. Place the pan under the grill and cook the tortilla for 5 minutes until it is golden and set ; pierce the top with a knife to make sure it is cooked through.
10. Slide the tortilla onto a board and cool for 2 minutes ; serve cut into wedges.

Each serving : 24.5 g protein, 25.5 g fat, 17 g carbohydrate, 5.5 g fibre, 406 Calories.

BON APPÉTIT

Hard-boiled Eggs with Sauces

 

                Allow two eggs per person.

         Click here for "Pickled Eggs" recipe, if desired

Russian Sauce

• 1 red pepper, diced
• 1 green pepper, diced
• 1 yellow pepper, diced
• Large bunch chives, finely chopped
• 1½ (142 ml /5-fl oz) cartons soured cream
• 1 teaspoon paprika
• Dash Tabasco sauce
• 1 teaspoon horseradish sauce
• 1 (58 gr/ 2-oz) jar lumpfish roe

1. Mix the soured cream with the diced pepper, chives, paprika, Tabasco, horseradish sauce and half the lumpfish roe.
2. Spoon the remaining lumpfish roe on top.

Mushroom Sauce

• 225 gr mushrooms, sliced
• 2 leeks, washed and sliced
• 2 onions, finely diced
• 100 gr streaky bacon, cut into pieces
• 15 gr butter

1. Fry the bacon until the fat runs ; add the butter, leek and onion and cook for 4-5 minutes.
2. Lastly add the mushroom and continue cooking for 6 minutes.
3. Cool and serve.

Cheese Sauce

• 100 gr cottage cheese
• 50 gr Stilton cheese
• Juice of 1 lemon
• Salt
• 1 teaspoon red currants or cranberry sauce (optional)

1. Sieve the cottage cheese and Stilton into a bowl and beat with the lemon juice until creamy.
2. Season to taste with salt and serve garnished with red currants or cranberry sauce, if liked.

Capri Sauce

• Large bunch fresh mixed herbs
• 2 canned anchovy fillets
• 1 tablespoon capers
• 10 stuffed olives
• 2 egg yolks
• 1 teaspoon strong mustard
• 3 tablespoons wine vinegar
• Salt and pepper
• 6 tablespoons oil
• 2 tomatoes

1. Wash and drain the herbs and chop finely, together with the anchovy fillets, capers and olives.
2. Beat the egg yolks with the mustard, vinegar, salt and pepper ; gradually beat in the oil, a fw drops at a time, and finally stir in the chopped ingredients.
3. Peel, quarter and chop the tomatoes and mix into the sauce.

BON APPÉTIT

Pickled Eggs

• 450-600 ml vinegar
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 3 cloves
• 1 stick cinnamon
• 2 bay leaves
• 12 small hard-boiled eggs

1. Pour the vinegar into a pan with the mustard seeds, peppercorns, cloves, cinnamon and bay leaves, and bring to the boil ; cover and simmer over a low heat for 10 minutes.
2. Shell the eggs and place in a tall screwtop jar.
3. Take the pan off the heat, allow to stand for a few moments, then pour the juice over the eggs and leave to cool.
4. Cover the jar with a piece of cling-film, held in place with an elastic band, and seal ; place in the refrigerator and allow to marinate for 2-3 days.
5. By this time the eggs will have absorbed the taste of the marinade and will be delicious sliced in sandwiches, or served with a sauce.

Click here for suggestions for Sauce

BON APPÉTIT