Spinach double tomato egg white frittata
Ingredients to serve 5 people
- 1 cup spinach
- ½ onion, diced
- 1 tomato, diced
- 6 sun dried tomatoes, sliced
- 1/3 cup shredded mozzarella cheese
- 8-10 egg whites (about 1 cup)
- 6 sun-dried tomatoes, sliced
- 3 tablespoons of Feta cheese
Directions
- Sauté the spinach, onion, and tomato for about 5-8 minutes and then place in a bowl
- Add in the sundried tomatoes and shredded cheeses and mix
- Pour in the egg whites and spices and mix to combine
- Pour the egg mixture into a 9-inch baking tin
- Sprinkle the feta cheese on top
- Bake at 350 deg. For 15-20 min until the eggs sets
Fruity spring salad
Ingredients to serve 8 people
Salad
- 1 bag mixed salad greens
- 1 white nectarine, sliced in wedges
- 1 blood orange, sliced
- 1 kiwi, sliced
- Handful of candied almonds
Dressing
- ½ cup canola oil
- ¼ cup red wine vinegar
- ¼ teaspoon mustard powder
- 1/8 teaspoon pepper
- 1/8 teaspoon salt
- 2 tablespoons sugar
- 1 heaping tablespoon poppy seeds
Directions
- Combine dressing ingredients
- Toss salad ingredients in a large bowl and pour dressing on top.
Slow cooked chicken with fennel and white wine
Ingredients to serve 4 people
- 1 chicken cut into 8 pieces or 8 bone-in chicken
- 6 cloves garlic, minced
- 2 fennel bulbs, trimmed, cored, and thinly sliced
- 1 cup fresh flat leaf parsley leaves, minced
- 1 cup dry white wine
- Juice of 1 lemon
- Dash of salt
- Dash of freshly ground pepper
- 1 cup frozen baby peas
Directions
- Place the chicken in a roasting pan. Add garlic, fennel, parsley, wine, lemon juice, salt and pepper and mix. Marinate at room temperature for 10 minutes or place in the fridge for up to 24 hours.
- Preheat the oven to 400ºF/ 200ºC
- Roast the chicken for 20 minutes. Reduce the oven temperature to 300ºF/ 150ºC and continue to roast for 1 hour and 40 minutes longer, basting with the pan juices twice during cooking. Sprinkle the peas into the pan and continue to roast until the chicken is golden and crisp, about 20 minutes longer.