Think of these as Italian-style tacos: eggy herbed frittatas wrapped in soft corn tortillas and topped with your favourite taco toppings. This is a great way to mix protein with a variety of vegies.
3 tsp (15 ml) butter
1/4 red onion, chopped
1 red capsicum, chopped
1 cup (250 ml) chopped broccoli
1/2 cup (125 ml) grated cheddar
1/2 tsp (2 ml) each dried basil, dried oregano and sea salt
8 small organic corn or wholemeal tortillas
1 avocado, sliced
1/2 cup (125 ml) salsa
1 to 2 cups (250 to 500 ml) shredded spinach
Preheat oven to 350 F (180 C).
Melt butter in large frying pan over medium-high heat. Add onion, red capsicum, broccoli and 1 Tbsp (20 ml) water. Stir often until broccoli starts to soften, 2 to 4 minutes.
In bowl, whisk eggs with cheese, dried herbs and salt. Stir in vegetable mixture.
Line 8 in (20 cm) square baking dish with baking paper or brush with oil. Pour in egg mixture and stir to distribute vegies evenly. Place on baking tray and bake until top is golden and centre is set, 20 to 25 minutes.
Cut into thick strips and place in centre of tortillas. Top with strips of avocado, dollops of salsa and shredded spinach. Roll up, fold over or eat open-faced.
Make ahead tip: Cool frittata completely, then cut into thick strips. Wrap portions individually and freeze. Defrost in refrigerator overnight. Prepare taco toppings and refrigerate overnight. Warm tortillas with egg in the oven, then dress with toppings.
Each serving contains: 921 kilojoules; 10 g protein; 13 g total fat (5 g sat. fat, 0 g trans fat); 18 g total carbohydrates (2 g sugars, 4 g fibre); 399 mg sodium
source: "Eat Breakfast!", alive Australia #20, Winter 2014
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.