Pizza Tarts

These delicious little tarts really pack a punch. They're great as a whole meal or as an appetizer. They're quick and easy to make, and once made, they're easy to freeze for lunches or big parties!

Pizza Tarts

Serves: 2
Preparation: 10 mins
Cooking: 15 mins

Ingredients:
2 frozen short crust pastry sheets
1 cup pasta sauce
1/3 cup grated parmesan cheese
1/4 cup chopped feta cheese
1 small onion, thinly sliced
1 medium tomato, thinly sliced
1 small capsicum, thinly sliced
Chopped spinach leaves to garnish
Salt & Pepper

Direction:

1. Preheat the oven to 180 C
2. Trim the edges of the pastry sheets, then cut each sheet in 4 quarters.
3. Line them up in the greased baking tray.
4. Spread pasta sauce over each sheet and top it up with sliced veggies.
5. Sprinkle feta and parmesan cheese.
6. Spray olive oil and sprinkle with salt and pepper.
7. Bake for 15 mins or until golden.
8. While serving add sliced spinach leaves to garnish.

Mexican Eggs

This is a great recipe that's filling & quick. You can also add bacon or chorizo, or cannellini beans and spinach if serving this for lunch or light dinner. 

Mexican Eggs

Mexican Eggs - served on a toast

Serves: 2
Preparation: 10 mins
Cooking: 15 mins

Ingredients:

1 tablespoon olive oil
1 medium onion, sliced
1 clove garlic, crushed
1/2 capsicum, seeded, sliced
1 teaspoon smoked paprika or red chili powder
3 tomatoes, coarsely chopped (I used 1 cup pasta sauce)
4 eggs
1/3 cup chicken stock
2 tablespoon grated cheddar cheese
1 tablespoon chopped parsley or coriander
Salt and Pepper
Toast to serve

Direction:

1. Heat oil in a non stick over medium heat.
2. Cook onion for a 1-2 mins.
3. Add garlic and paprika and cook stirring until aromatic.
4. Add tomatoes and capsicum and cook for 3-5 mins.
5. Pour in the stock and let it simmer on low heat to reduce the stock.
6. Once thick, season with salt and pepper.
7. Use a back of the spoon to make a 4 hollows in the pan and break one egg in each hollow.
8. Cook for 2-3 mins or until the eggs are set.
9. Sprinkle with cheese and parsley. 
10. Serve with a toast.

Note: In step 8 - I covered the pan with the lid to speed up the process.

Creamy Avocado Egg Sandwich

             Creamy Avocado Egg Sandwich

            Creamy Avocado Egg Sandwich

Serves: makes 4 sandwiches

Preparation: 10 minutes

Cooking: 5 minutes

Ingredients:

1 medium avocado

1 tablespoon mayonnaise (optional)

1 tablespoon cilantro, chopped

1/2 lime, juice

1 spring onion, sliced

3 hard boiled eggs, peeled and diced

Salt and pepper to taste

8 slices of your choice bread

Salad leaves (I used baby spinach leaves)

2 tomatoes, sliced

Directions:

1. Mash the avocado, mayo, cilantro, lime juice and green onion, fold in the eggs and season with salt and pepper.
2. Assemble the sandwich by layering salad leaves, sliced tomatoes and avocado egg mixture.
3. Enjoy

Italian Omelet

Italian Omelet

Serves: 2

Preparation: 10 mins

Cooking: 20 mins

Ingredients:

1 cup sliced fresh mushrooms
1 cup sliced zucchini
3 tbsp butter divided (Alternatively use Olive oil spray)
4 eggs
Salt to taste
1/4 teaspoon pepper
Optional - 1/2 cup shredded part-skim mozzarella cheese

Sauce Ingredients:

1 tsp olive oil

1 medium tomato, chopped

1 minced garlic clove

1/2 tsp dried basil

2 tbsp fresh parsley

Salt to taste

Direction:

1. In a large nonstick pan saute mushrooms and zucchini in little oil until tender; remove and keep warm.
2. In a small saucepan over medium flame, heat oil. Add all the remaining sauce ingredients and let it cook for 5 mins; stirring occasionally. 
3. In a small bowl whisk egg, salt and pepper.
4. Add to the non stick pan and allow the mixture to set at the edges. (As eggs set, push cooked edges towards the center, letting the uncooked portion flow underneath.)
5. When the egg mixture is completely set , add the cooked mushroom zucchini over one side and sprinkle with cheese. 
6. Fold the other side over filling and remove the omelet from the pan.
7. Pour the sauce over the omelet and serve immediately.

Creamy Spinach Egg Pot with Guacamole Fingers

Creamy Spinach Egg Pot 

Creamy Spinach Egg Pot with Guacamole Fingers

Guacamole Fingers

Serves: 4

Preparation: 10 mins

Cooking: 20 mins

Ingredients:

80g baby spinach leaves

2/3 cup cream

2 tbsp grated Parmesan

4 eggs

4 slices of whole meal bread

Guacamole Ingredients:

http://www.simplyrecipes.com/recipes/perfect_guacamole/

Direction:

1. Preheat oven 180C or 160C fan.
2. Tear spinach leaves into smaller pieces & place into four 1 cup capacity ramekins. Don't worry if they look too full as the spinach will shrink when it's cooked.
3. Pour 2 tbsp cream into each ramekin.
4. Sprinkle with parmesan cheese. 
5. Roughly toss them and make a nest in the centre of each ramekin.
6. Carefully break an egg into it, trying not to break the yolk.
7. Place ramekins into an oven tray & bake for 15 mins, or until the white has set.
8. Meanwhile toast the bread, then cut it into fingers.
9. Follow the guacamole recipe and prepare the mix.
10. Spread the guacamole on each bread finger and serve it the Creamy Spinach Egg Pot.
11. Enjoy!