Cohen Recipes
Eggs Recipes
| Big Brekky |
| 1 egg 1/2 tomato (allowance) 3 asparagus spears (allowance) small amount of diced onion.(allowance) remember to weigh all from veg allowance place 1/2 tomato in small microwave dish season with black peper and cook. Mix egg, onion and asparagus together add little black peeper and dried parsley. Spray a non-stick pan with a little cooking spray. Pour in egg mix and cook as a omlete. Place on plate with tomato and enjoy. Yummy. Source: From Carolyn's Kitchen |
| 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) |
| Bubble & Squeak |
| I decided to try this as my husband had bubble and squeak one day and I really missed it. Cauliflower (1/2 vegetable allowance) Other vegetables of your choice to make up allowance (eg mushroom, zucchini, onion, etc) 1 egg Cook cauliflower (can be done in microwave) until soft enough to mash. Cook other vegetables a little. Mash cauliflower then stir in other vegetables (this can be done the night before). You can also add spices. Heat pan and spray small amount of cooking spray. Put vegetable mixture in pan and cook to your liking. In the meantime poach an egg. Serve with egg on top of bubble and squeak. Yummy. Source: Allana (Crookwell) |
| Crack 'n' Egg Pie |
| Ingredients: Vegies (from allowance) 1 egg Herbs to taste Process: Chop vegies into cubes (good vegie suggestions are mushrooms, zucchini, squash, onion) season to your taste. Place vegies in a small oven proof dish such as a muffin tin or souffle dish (after spraying to make non-stick of course!!) Take the egg and crack straight over the vegies (the yolk usually sits on top and the white runs through the vegies binding them together) Place in moderate oven for about 20mins or until egg is cooked. Leave to cool and turn out (or if hungry eat straight from dish of course!!). NB: I usually make a batch of 12 in my 12-pan muffin tin and freeze them in their own zip-lock bags to take out when in a hurry. Enjoy!!! Source: Joolz (Roxby Downs, SA) |
| 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 |
| 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 |
| 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) |
| 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) |
| Eggs on “Toast” |
| 1 egg ½ Tomato (allowance) Rice Cake Herbs to taste Fry or poach egg, sprinkle tomato with herbs and grill. Serve egg on top of rice cake and tomato to the side. Source: Cindy (Geelong) |
| Mini Fritattas |
| Vegies (from allowance - I use tomato, asparagus and chopped mushrooms) 1 Egg Chop vegetables. Lightly spray a non-stick frypan and fry vegetables gently until warmed through. Beat the egg in a bowl. Place 2 egg rings in the frypan and lightly spray with oil to prevent sticking. Divide the vegies between the rings. Pour the egg over the top and allow to brown, then flip over to cook the other side. Remove egg rings and serve, and add salt and pepper to taste. YUMMY and makes the food look more interesting. Source: TAD (Narre Warren) |
| Omelette |
| Chopped Tomato (allowance) Chopped Mushroom (allowance) Chopped Green Capsicuam (allowance) Chopped Onion (allowance) Chopped zucchini (allowance) 1 Egg Chives Salt and Pepper to taste Saute vegetables together until cooked. Removed from frypan. Whisk egg together with a dash of water and salt and pepper until light and fluffy. Pour egg into small non-stick frypan and cook until it starts to bubble (or until its firm enough to fold without breaking). Add the cooked vegetables to half the omelette and fold over. Serve topped with some chives. Source: Embee (Vic) |
| 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 |
| Poached Egg with Asparagus & mushrooms |
| *Asparagus (allowence)thinly sliced. *Mushrooms (allowence) sliced . Put Asparagus & Mushies in a fry pan with olive oil spray and fry until brown and soft about 5-8min. Poach 1 egg in microwave by placing in small container with splash of water for about 1 min and serve on top of veges. Enjoy very fulfilling! Source: Brooke (Mildura) |
| Quick breakfast quiche |
| 1 egg Zucchini (allowance) 1. Slice zucchini finely and put in microwave proof container (I do this the night before when I'm making my dinner). 2. Beat egg with salt to taste. 3. Pour egg over zucchini and mix it around a little. 4. Put in microwave on high for 2 mins. 5. It's usually too hot to eat so I finish getting ready for work and come back to eat it 15 mins later. Source: Belinda, Melbourne |
| Sandwich Bag Omlette |
| Put a large pot of water on to boil (must be larger than the sandwich bag.) Put an egg into a small sandwich bag. Add vegies that you like from your vegie allowance to the bag (I used tomato, onion, zucchini and capsicum) Add any dried herbs and spices that you would like. Seal the bag, getting any air out. Lightly crush the bag to mix all of the ingredients together. Squeeze out any remaining air, reseal, and place in pot of bubbling water. Leave it in the bubbling water for 13 minutes. (I normally go and have a shower etc during this time) After 13 minutes you have a light and fluffy omlette with very little mess. It really does work - be creative with what you put in to it. Source: Word of mouth, passed via emails |
| 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 |
| Scrambled Egg Suprise |
| zuchinni (allowance) onion (allowance) fresh mushrooms (allowance) dried, mixed herbs (limited) pinch dried chilli flakes pinch of sea salt and pepper olive oil spray (limited) 1 egg 1 thin rice cake grate zuchinni, slice mushrooms and add onion and dried herbs, chilli, salt and pepper in a bowl. crack an egg over mixture and stir through. spray a frypan with a little olive oil spray and cook the mixture for a few minutes, flipping when needed. arrange on a rice cake and enjoy!!! Source: Nicky (Adel) |
| Spinach Frittata |
| 1 Egg (allowance) Fresh chopped spinach (most of veg allowance) Mushroom (small part of veg allowance) Red onion (small part of veg allowance) 1 crispbread crushed (any variety) Salt Pepper Paprika Chop spinach, steam, squeeze out excess liquid, put both spinach and liquid in a bowl with egg, crushed crispbrad, chopped mushroom and onion. Season with salt and pepper and/or dried herbs (optional). Mix well. Place in a hot frying pan and sprinkle lightly with paprika. Cook until browned and flip to cook the other side. Serve hot or cold. As an alternative you can not add the crushed crispbread and slice the frittata to eat on whole crisbreads. Source: Ange, Geelong |
| Sweet chilli omelete |
| 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 |
| Vegie Delight |
| From your allowance prepare the following: Grated zucchini Chopped onion Chopped mushroom Chopped asparagus Finely chopped parsley Add one egg, a pinch of salt,dried mixed herbs and freshly ground black pepper and whip up with a fork until frothy. Pour into a ramekin that has been sprayed with olive oil and line the bottom with a piece of baking paper. Cook in a moderate oven (180c) for approximately 10-15 minutes or until it just springs back when touched in the middle. I make a few of these for brekkie on the days I work, just warm in the microwave and its ready! Source: SuziQ |
| Vegie muffins |
| 1 egg Your allowance of mixed vegetable I used mushrooms, zucchini, onion and green capsicum Chopped very finely Mix vegies with the beaten egg then cook in muffin tin for approx 15-20 min. These are great to freeze Source: kerryn (Geelong) |
| Zucchini Hash Browns |
| Zucchini (allowance minus 15 grams) Onion (rest of allowance) 1 Egg 2 x Crispbread Herbs to taste Grate zucchini and thinly slice onion (I use the frozen pre-chopped onion). Beat egg and add to vegetable mix. Crush crispbreads and add to mix with herbs. Pour into frypan in small sections and cook both sides. Source: Cindy (Geelong) |
| Zucchini Omlette Breakfast |
| Grated Zucchini (allowance) 1 Egg Dry Dill Salt & pepper to taste Mix up in a coffee cup until all blended, cook over a gentle heat in a frypan so zucchini cooks nicely, not too quick. Yumm! Source: Karen Farley (Adelaide) |