Light Meals


Zucchini Bake
Poached Eggs

Zucchini Bake

You will need:

  • 2 medium zucchini, grated
  • 2 medium carrots, grated
  • 1/2 onion, finely chopped
  • 1/2 cup flour
  • 1/2 cup cheese, grated
  • 1/4 cup olive oil
  • 6 eggs, lightly beaten
  • salt and pepper to taste

Preheat oven to 180°. Combine the zucchini, carrot and onion in a bowl. Add the flour and mix well. Now add the eggs, oil, and cheese. Season and stir until well combined. Pour mixture into a greased pie dish and bake for 40 minutes or until a skewer inserted into the center comes out clean. Serve with tomato salad.

Tip:

This recipe works well with gluten-free flour.


Poached Eggs

You will need:

  • 2 eggs
  • vinegar
  • iceberg salad
  • red capsicum
  • snow pea sprouts
  • alfalfa
  • cherry tomatoes
  • salt and pepper to taste

Start with preparing your salad. You can use whatever ingredients you have available. I've used sliced iceberg salad and topped it with slices of capsicum, some snow pea sprouts and alfalfa, as well as cherry tomatoes. I'm not using any dressing because the egg yolk will run into the salad and add the flavor.

In a small saucepan, bring water to the boil. Add a few tablespoons of vinegar and reduce the heat. Crack each egg into a small bowl and let them glide softly into the water. It takes only a few minutes for them to cook. Gently lift each egg out of the water. The egg yolk should still be soft when lightly pressed. Drip excess water onto a paper towel and lower the egg softly onto the salad. Enjoy!



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