April 29, 2020
Wild Salmon Breaky Omelette
INGREDIENTS
- 170g Can Wild Salmon – flaked and mixed with oil
- Seasonal vegetables, such as beans, kale, zucchini and tomatoes
- 1 tbsp. olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- 4 eggs
- ⅓ cup aged cheddar cheese, grated
METHOD
- Sauté vegetables and garlic in olive oil. Season with salt and pepper. Remove from heat and reserve vegetables in a bowl.
- Whip eggs in a bowl with fork and pour into a hot pan. Flip after one side is cooked.
- Add cheese, sautéed vegetables and Salmon. Fold egg over and slide onto plate.
NOTES
- Makes: 4 – 5 servings
- Skill Level: Easy
- If you are looking for a jam-packed breakfast, this is amazing to start your day with. But is also equally as good for lunch or dinner.
Swiss Ball Exercises
In this bulletin we discuss Fibre...
Ingredients A whole turkey A lemon An onion Rosemary and thyme Vegetable stock (around one pint) Pepper A little melted butter or spread Instructions Step 1 Pat your turkey dry with a paper towel. Season the outside of the bird with a little pepper and very lightly brush with melted butter or spread. Halve the lemon and the onion, roughly chop your herbs—and place everything into the cavity evenly. Step 2 Pour your vegetable stock into the bottom of a roasting pan and sit your turkey in the liquid, breast side up. Preheat your oven to around 400 degrees, add a tin foil tent over the top of your turkey, and put it in to cook. Step 3 Cook slowly at a rate of 20 minutes per kilogram of weight. Check regularly and add a tiny bit of butter to your bird if necessary. Notch up the heat by around 20 degrees for the last 20 minutes to make the skin nice and crispy! Step 4 Remove from the oven, place on a presentable tray, and enjoy with a stack of healthy festive trimmings. Nutrition and Cooking Times Prep time: 25 minutes | Cook time: 20mins per kg | Total time: 2 hours 25 minutes Nutrient Value per 100g: Calories: 165kcal | Protein: 29g | Fat: 6.5g | Carbohydrates: 0-1g