Spray a non stick frying pan; add onions & mushrooms fry for 2 minutes until soft. Beat eggs with water, mustard, salt and freshly ground black pepper. Pour eggs into pan and sprinkle evenly with grated cheese; cook, stirring until egg has lightly set. Shake pan to level surface; cook for 1 minute. Cook under hot grill for 2 minutes until golden brown and bubbling. Serve warm or cold, perfect for packed lunches.
Potato Skins with Cottage Cheese
3 large potatoes, scrubbed and dried, about 1 1/2 pounds Olive oil spray Salt and freshly ground black pepper 1 - 2 tubs low-fat cottage cheese 2 tablespoons prepared horseradish 2 tablespoons chopped fresh chives Preheat oven to 425 degrees F. Cut each potato, lengthwise, into 8 wedges. Trim all but 1/4-inch of the potato flesh with a pairing knife. Lay the skins on a baking sheet, skin side down, and spray the flesh side with the olive oil spray. Season with salt and pepper to taste. Roast until golden and crispy, about 35 minutes. Meanwhile, puree the cottage cheese and horseradish in a blender. Transfer to a small serving bowl and season with salt and pepper, to taste. Sprinkle chives on top. Put hot potato wedges on a platter with the bowl of horseradish cream. Serve
TO GET AN E -BOOK 'COOKING WITH EGGS' CONTAINING 35 RECIPES CLICK ON THE EGG ICON BELOW.
SPANISH OMELETTE
SERVES 2 5PP per portion
3 eggs 3 fl oz skimmed milk 2 oz wafer thin ham, sliced A few small cooked potatoes 4 oz mushrooms 2 tomatoes, cut into wedges Fry Light Salt & pepper
Beat eggs and milk together, season. Spray a large frying pan with fry light, fry potatoes and mushrooms and pour in egg mixture mix with a fork. Add tomatoes and ham, cook until bottom is set, put pan under grill and cook until set
This is from an old WW cookbook. It's really tasty. Use Spray oil to make it no count.
HUNGARIAN OMELETTE Serves 1
1½ tsp olive oil 1 small onion, sliced ¼ red pepper, deseeded & sliced 2 medium tomatoes, skinned & sliced 1 tsp paprika Salt 2 eggs, beaten Chopped fresh parsley or chives to garnish
Heat 1 tsp oil in a small pan and sauté the onion and pepper until soft. Add the tomatoes and paprika and cook gently for a further 5 minutes until the mixture is soft and pulpy. Season to taste. Heat remaining oil in an omelette pan. Beat 2 tbsp water into the eggs to lighten the mixture and use to make an omelette. Fill the omelette with the tomato mixture and serve, sprinkled with parsley or chives.
SEAFOOD QUICHE
SERVES 6 4PP per portion
3 sheets of filo pastry 3 eggs ( or use egg yolks left over from other recipes) ½ pint skimmed milk 50g smoked salmon flakes 50g cooked prawns 3 chopped spring onions 75g extra low fat soft cheese Salt & pepper 2 teaspoons chopped parsley Fry Light
Spray a quiche dish or 7" cake tin with fry light. Cut filo pastry sheets in half and layer on the tin until covered. Bake for 5 minutes in a medium oven. Meanwhile chop onions and parsley and mix eggs, cheese and mix together, season and add parsley. Put fish in pastry case cover with custard mix and return to a low-medium oven for about 30 minutes until set. You may need to cover with foil half way through to avoid pastry burning. When cold break off loose pieces of pastry.
CHEESY STUFFED JACKETS
This is a lovely quick and easy lunch or tea recipe. Cook a jacket potato in the microwave. Scoop out the potato, add 50g extra low fat soft cheese, some chopped onion, a spoonful of mustard, a dash of Worcester sauce and some salt and pepper. Return mixture to jacket skins, fork the top and bake in a hot oven for 15 - 20 minutes until golden brown -lovely with salad.
JACKET POTATO WITH EGG
I would really recommend this recipe as a super lunch dish. It is so easy, cheap and tasty - I usually serve it with a salad but was also good with beans. Just cook your jacket in the microwave. Slice a top off the potato; scoop out some potato from the largest section (keep potato for use in fish cakes etc.) Place the potato on a baking tray and break an egg into the hole, put top of potato on a baking tray, put into a hot oven until egg is cooked to your liking.
Crab Egg Rolls.
60g thin rice noodles 2 med eggs, plus 2 whites salt and freshly ground black pepper 4 spring onions, chopped Juice ½ lime 3tbsp coriander, chopped 1x 170g tin white meat crab in brine, drained low fat cooking spray
1. Pour boiling water over the noodles to cover and leave to stand for 5 mins until softened. Meanwhile, beat the eggs and egg whites with a little seasoning then stir in the spring onions. Drain the noodles, rinse in cold water and mix with the lime juice, coriander and crabmeat. Season the mixture with freshly ground black pepper. 2. Spray a small non stick frying pan with low fat cooking spray. Pour in a quarter of the egg mix, swirl around the pan and cook over a med to high heat for 1 min on first side. Flip over and cook for a further 30 secs. As each egg wrap is cooked, add a quarter of the crab noodle mix and roll up, then repeat to make a total of four rolls. serve at room temp or wrap up for lunchbox