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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