4 Spring Onions

20g Butter

6 Eggs

60ml Skim Milk

3 Tomatoes (Sliced)

100g Grated Cheese (Gruyere, Emmental)

1/2 cup Pitted Kalamata Olives

1 Handful of Rocket Leaves

50g Chorizo (Thinly Sliced)

Method

Melt butter in 26cm round non-stick saute pan that has a lid. Saute spring onions and chorizo until onions are soft and chorizo is golden. Beat eggs with milk until just combined and then pour over spring onions. Distribute all other ingredients except rocket evenly over base of pan finishing with the tomato. Cover and cook over medium heat for about 20 minutes or the fritatta has set. Transfer fritatta to serving plate and top with rocket.

Serves 4-6

600g Butternut Pumpkin (2cm cubes, roasted)

1 Leek, pale section only, halved lengthways, thinly sliced crossways

2 cloves garlic (Crushed)

2 rashers rindless short cut bacon (Diced)

100g Baby Spinach

4 Eggs

2 Egg Whites

60ml Skim Milk

80g Fresh Low-Fat Ricotta

1T Freshly Grated Parmesan

1/3 cup Fresh Basil Leaves

Method

Saute leek, bacon & garlic in 26cm round non-stick saute pan until leek is soft, add spinach and saute until just wilted. Add pumpkin ensuring all ingredients are dispursed evenly over base of pan, remove from heat.

Whisk together eggs, eggwhites and milk and pour over leek mixture. Sprinkle evenly with ricotta and parmesan. Cover pan and cook fritatta over medium heat for about 20minutes or until fritatta is set.

Serves 4-6

450g Rolled Oats

120g Sunflower Seeds

120g White Sesame Seeds

175g Apple Puree

2t Ground Cinnamon

1t Ground Ginger

120g Brown Rice Syrup

4T Runny Honey

100g Brown Sugar

250g Whole Almonds

1t Sea Salt

2T Sunflower Oil

300g Mixed Dried Fruit

Method

Combine all ingredients except dried fruit. Spread mixture over two baking trays.

Bake in a 150 degree oven, turning and redistributing the granola every ten minutes until evenly golden brown (Approx. 30mins).

Allow to cool and then combine with dried fruit. Store in an airtight container.

2 English Muffin

2 Slices Mozzarella Cheese

1 Tomato Roughly Chopped

Sea Salt

1/4 Red Onion Finely Sliced

Small Handful of Fresh Basil Hand Torn

1T Extra Virgin Olive Oil

1t Balsamic Vinegar

Crispy Bacon To Serve

Method

Sprinkle tomato with salt and let stand for about 20 minutes. Add onion, basil, oil and vinegar, toss to combine.

Sandwich mozzarella slices between split English muffins. Shallow fry on both sides until golden brown. If necessary, finish in the oven to allow cheese to melt.

Serve with tomato salad and bacon.

Notes

The tomato salad can be made with or without onion, you could add a thinly sliced fresh red chili, finely chopped garlic or other fresh herbs such as marjoram. Any of these combinations would make a great topping for bruschetta.