Please note that these recipes are intended to be used in conjunction with
your Eating Program as ingredient quantities are portions of your program
allowances.
All of the recipes in this category contain or are related to 'Eggs'.
Click on the recipe titles below to reveal the recipe. Please feel free to
recommend this to others that you know that are on Cohen's Lifestyle program.
Documents
| Recipe Titles |
| Baked Eggs With Field Mushrooms
|
1 Egg
Field mushrooms (approx 2/3 of vegetable allowance)
Capsicum, tomato, onion – chopped (approx 1/3 of vegetable allowance)
Cracked pepper, parsley
Spray small pan. Remove mushroom stems and skin. Place mushrooms in dish, dark side up. Sprinkle chopped vegetables over the top. Season with cracked pepper. Pour egg (straight from shell, or whisked with a fork) over mushrooms and vegetables and bake in medium to hot oven, or under grill, until egg is cooked. Sprinkle with parsley and serve.
Source: Feb 2004 Newsletter
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| Bruschetta
|
Tomato, Green Capsicum & Onion (allowance)
Fresh/Dried Basil
Cracked Pepper
Egg
2 crispbreads
Pan fry an egg over easy, then pan fry tomato, green capsicum, onion and basil. When cooked season and place on two crispbread (Paradise Lites wholemeal are my favourite). Eat the egg on the side or on the Bruschetta.
Source: Michelle (Joondalup WA)
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| Curried Egg
|
1 fresh hard boiled egg
1/2 tsp fat free mayonnaise
1/4 tsp curry powder.
2 crispbreads
chop egg, and place in a bowl. Add curry powder and mayonnaise. Using a fork, mix and mash together. Spread on crispbreads.
Serve with your own salad if desired.
Source: Barb - Salisbury SA
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| Curried Egg
|
1 egg
Half teaspoon curry powder or to taste
1 teaspoon mayonnaise
Cripsbread allowance
Hard boil egg and mash with mayonnaise and curry powder. Serve with crispbread and vege allowance.
Source: Kaye McAdam, Adelaide
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| Egg
|
Mushroom, tomato, onion and herbs(allowance)
1 Egg
1/2 eggshell of water
Chop vegetables very finely. Herbs to try could be chives, parsley, thyme. Add egg and water and pour into large muffin tin. Make as many portions as the tin will hold and bake in the oven until cooked. Freeze the muffins in portion sizes, ready to heat for a quick breakfast!
Source: Kerryn (Geelong)
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| Egg & Veg
|
| Allowance of roughly chopped spinach, mushroom and tomato. Cook all these in a non-stick pan. When spinach has softened add beaten egg, salt & pepper. Cook till egg firm then eat. Yumm.
Source: Deborah (Perth)
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| Poached Egg
|
1 egg
When poaching an egg use a thick slice of a green pepper as your ring instead of using a metal ring.
Source: kylie
|
| Scrambled Bok Choy
|
Bok choy (your allowance) 1 egg, black pepper, water & a little oil spray.
Boil bok choy for 2 minutes, remove most water then add egg, black pepper & a spray of oil, lightly scramble than serve.
Source: Lisa - ACT
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| Sweet chilli omelete
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1 egg, beaten
2 Tbs water
1/2 tsp onion, finely chopped
1/4 tomato, deseeded, finely chopped
1 Tbs green capsicum, finely chopped
1/8 tsp chili-or to taste
1/2tsp fat free mayonnaise
2tsp hermesetas
mushrooms - remaining allowance, finely chopped
Spray pan with cooking spray, add vegies and cook until soft, 5-10 minutes. Add chili, sweetener and mayonnaise, stir through, until mixed thoroughly. Remove from pan, set aside. Beat egg with water, until mixed through. Spray pan with more spray, when pan is hot, add egg, cook until solid on top. Place vegies on half of egg, fold in half and slide onto a serving plate.
Source: Barb Salisbury SA
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