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Ingredients
- 4 Eggs
- 1 tsp olive oil
- 4 handful Spinich
- 1 Tomato
- 0.5 Courgettes chopped
- 1 onion chopped
- 0.5 red pepper chopped
- 1 pinch Salt & Pepper
- 0.5 yellow pepper chopped
Method
In a small frying pan heat some oil and add all the chopped veg excluding the tomato. (If the pan is too big the frittata won’t get any height)
When the peppers start to soften place the spinach on top of the mixture.
In a measuring jug beat together the 4 eggs with a little salt and pepper.
As the spinach starts to wilt stir into the veg.
Pour over the egg mixture and stir immediately to make sure the veg and spinach are all through the egg mixture.
Egg Muffin
These delicious 'muffins' make a perfect breakfast treat, and the whole family will love them. Great for popping in lunchboxes too!
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Ingredients
- 2 Medium Free Range Eggs
- 2 slice Crumbed Ham
- 3 Spring onions
- 1 Tomato
Method
This can be done in ramekins or in a muffin tin, make sure to use cases so they won't stick
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Chop up the tomatoes. ham and spring onions and mix them in with the eggs
Pour the mixture into the muffin cases or into ramekins
Bake in the oven for 15 mins until the egg is firm
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Ingredients
- 4 tbsp Almond Butter
- 1 Banana
- 50 g butter
- 3 tbsp Flax Seeds
- 3 tbsp honey
- 1 Sprinkle Lemon Zest
- 1 Handful Mixed Nuts
- 2 Tub Gluten Free Porridge Oats
Method
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Melt butter, nut butter and honey in large saucepan. Mash bananas and add to saucepan. Once mixture is melted take off heat. Add oats, seeds, nuts, lemon & orange zest and mix together.
Place baking paper into baking tin and grease with coconut oil. Place mixture into tin and spread evenly, 1 inch thick.
Sprinkle seeds and drizzle honey over mixture to finish.
Place in oven for 30 minutes.
Take out to cool and then cut into bars. Enjoy!
Breakfast Stuffed Peppers
Breakfast Stuffed Peppers
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Ingredients
- 3 Handful baby spinich
- 1` pinch Black Pepper
- 8 Free Range Eggs Beaten
- 1 Tomato Diced
- 1 tbsp Coconut oil
- 100 g mushrooms sliced
- 1 onion diced
- 4 Red Peppers sliced in half, core and seeds removed
- 1 pinch salt
Method
Preheat your oven to 180c.
Heat some oil in a pan placed over a medium-heat.
Sauté the onion until soft, about 4 minutes, then add the mushrooms and tomatoes and cook about 2 minutes.
Add the spinach and cook until witted, about 1 or 2 minutes.
Season to taste with salt and pepper
Divide the vegetable mixture equally among the pepper halves.
Top off each pepper half with some of the beaten eggs, and add the meat of your choice, if using.
Place the stuffed peppers in the oven, on a baking sheet, and bake for 40 minutes.
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Ingredients
- 2 Centra Free Range Eggs
- 1 TBSP Centra Olive Oil
- 2 Handfuls Centra Spinach
- 100 g Feta Cheese
- 1 Pinch salt and pepper
Method
Heat a small amount of oil in a pan on a medium heat.
Add the spinach and cook for a couple of minutes until the spinach has wilted.
Beat the two eggs in a jug with some salt and pepper.
Add this and the feta to the spinach in the Pan.
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Ingredients
- 1 Banana
- 1 tbsp honey
- 140 g Raspberrys
- 200 ml water
Method
Slice the banana into your blender or food processor and add the berries of your choice.
Whizz until smooth. With the blades whirring, pour in juice or water to make the consistency you like.
Toss a few extra fruits on top, drizzle with honey and serve.
Banana and Strawberry Smoothie
Banana and Strawberry Smoothie
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Ingredients
- 1 tbsp Almond Butter
- 1 Banana Frozen, peeled and chopped
- 1 tbsp honey
- 0.25 Tub Low-fat Natural Yogurt
- 0.5 Tub Strawberries Frozen
- 250 ml water
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Ingredients
- 2 Centra Avocado
- 4 Centra Free Range Eggs
- 1 Centra Spring Onion Chopped
- 1 pinch Pepper
Method
Preheat the oven to 220 degrees Celsius.
Slice the avocados in half, and take out the pit
Scoop out about two tablespoons of flesh from the center of the avocado, just enough so the egg will fit snugly in the center.
Place the avocados in a small baking dish. Do your best to make sure they fit tightly.
Crack an egg into each avocado half. Try your best to crack the yolk in first, then let the egg whites spill in to fill up the rest of the shell.
Place in the oven and bake for 15 to 20 minutes.
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Ingredients
- 1 tsp Almond Butter
- 50 ml Almond Milk
- 2 Centra Free Range Eggs
- 50 g Ground Almonds
- 1 handful Mixed Berries Frozen
- 15 g Vanilla Protein Powder Optional
Method
In a bowl place the eggs, almonds and protein powder.
Using a hand whisk combine the ingredients until texture is like cake batter.
Throw in a handful of frozen berries
Pour the mixture into muffin molds in muffin baking tray.
Add a 1/4 teaspoon almond butter into each muffin mixture and stir.
Place in the oven for 20 minutes or until golden on top, and a toothpick placed in the middle comes out dry.
