Hibiscus Coast Parents Centre Volume 2, May 2013 | Page 9

Scrambled eggs with prosciutto

Ingredients

1 x 3 second spray(s) oil spray

4 small egg(s)

2 medium egg white

4 Tbsp reduced-fat ricotta cheese

1/2 cup(s) fresh basil, shredded (plus a few extra leaves)

4 slice(s) Prosciutto, grilled

200 g fresh tomato, (cherry or baby truss tomatoes) Worth 8 ProPoints

2 slice(s) soy and linseed bread, toasted

Method

Beat eggs and egg whites in a bowl with 3 tbs water. Season with salt and pepper.

Add ricotta and basil and stir to combine. Heat a medium size non-stick frying pan over medium-high heat. Spray with oil. Add egg mixture and cook stirring for 3 minutes, or until eggs are just set. Meanwhile heat a grill on high. Arrange prosciutto and tomatoes on a baking tray and grill for 5 minutes, or until prosciutto is crisp on both sides, and tomatoes are slightly soft. Remove and set aside. Spoon eggs over toast and top with crisp prosciutto and extra basil leaves. Serve with tomatoes and sprinkle with cracked black pepper.

French toast with strawberries and bananas

Ingredients

1 small egg

150 ml skim milk

1 tsp vanilla bean extract

4 slice(s) sourdough bread, crusts removed

1 x 3 second spray(s) oil spray

2 small banana

250 g fresh strawberries, (1 punnet)

2 tsp icing mixture

1 Tbsp honey Worth 5 ProPoints

Method

Combine egg, milk and vanilla essence in a shallow bowl. Cut slices of bread in half. Dip bread into egg and milk mixture, allowing it to soak for a few seconds so that the liquid is absorbed. Heat a large non-stick frying pan over medium-high heat. Spray with oil. Add soaked bread and cook on both sides until browned. Transfer to warmed plates.

Slice strawberries over each portion. Sprinkle with icing sugar and drizzle each serve with 1 teaspoon of honey. Serve at once.

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