Herby Egg White Omelette with Spinach, Feta and Scallions

Today's recipe is probably my go-to breakfast option when I need something that will keep me full for a while without too many calories and that's relatively quick and easy. I saute the spinach and scallions first and then add them back in later but you could keep them in the pan and make a quick scrambled egg version of this instead if you prefer. Either way, less than 10 minutes to a tasty breakfast means this would work well on either a work day or a leisurely weekend.

Ingredients

Feta, Spinach and Scallions

Ready to mix!

Finished!

Prep Time: 5 min

Cook Time: 3 min

Serves: 1

Ingredients:

Whites of 2 large eggs

Tsp skimmed milk

Handful of spinach, stems removed and roughly chopped

1 green onion, chopped

15g feta, crumbled

Olive oil 

Dash of dried mixed herbs

Pepper

Method: 

Sauté the scallions for 30 seconds until they're sizzling. Add the spinach and stir until wilted. Remove from pan and set aside. 

Whisk egg whites, milk, dried herbs, and pepper. Add a tiny bit of oil to the pan if needed before pouring in mixture. Heat over a low flame until the bottom has set. 

Next, layer the spinach and scallion across one half of the omelette and top with the crumbled feta. Shake the pan to loosen the omelette before flipping the unadorned half over the filling. 

Sauté for a further 30 seconds before flipping. Leave for 30 seconds again and serve. Enjoy! 

Hummingbird Chocolate Cupcakes

You know, sometimes you just want a cupcake. And nothing makes my day more than realizing that I have all the ingredients for the item I'm craving already in my pantry. Brilliant! This recipe was super easy - the most time consuming bit of the prep is literally just measuring out your ingredients, which takes all of three minutes. If you're in the mood for a tasty cupcake that isn't oppressively sweet, then this is the recipe for you. 

I'd seen this recipe on the Good Food website as well but wanted to give the credit to Hummingbird via Tesco because Good Food sneakily neglected to give any credit to the Hummingbird Bakery! Naughty, naughty. The following recipe hasn't been altered at all because there wasn't anything I'd do differently. I've changed the serving size from twelve to nine because that's all I could get out of the amount. Strange since my cupcakes weren't massive or excessive...

Finally, this recipe has a bit of a weird method where, instead of creaming your butter and sugar first, they just pop everything in together and then add the liquid ingredients. Strange, no? But it worked really well and made the whole recipe really time efficient.

Recipe via http://realfood.tesco.com

Prep Time: 10 min

Cook Time: 20-25 min

Serves: 9

Ingredients:

100g plain flour
20g cocoa powder
140g caster sugar
1 1/2 tsp baking powder
pinch of salt
40g butter, room temperature
120ml milk
1 egg
1/4 tsp vanilla extract

Method:

Preheat the oven to 170C.

Beat the flour, sugar, cocoa powder, salt and butter with an electric whisk until it has the consistency of sand and is well mixed. In a separate bowl, whisk the milk, egg and vanilla extract before slowly adding to the dry ingredients.

Line your muffin tin with paper holders and fill them two thirds of the way up.

Bake for 20-25 min, decorate and enjoy!

Beat the Heat Summer Salad

Tasty salad!

Hello! I'm back from lovely Rome to scorching heat here in London. With only my small desk fan for company, it's been absolutely baking all day both inside the flat and out. After running a few errands, I was ready for a tasty treat that wouldn't require too much energy and wouldn't add to the heat! Although this recipe does require the use of an oven, it's only for five minutes. Plus, I recommend doubling the kale and enjoying it as a snack later. I also cooked all six vegetarian sausages so that they'd be ready to go next time so that I wouldn't have to use the stove more this evening.

Prep Time: 5 min

Cook Time: 5-10 min

Serves: 1

Ingredients: 

2 handfuls of chopped Kale
1 tbsp olive oil
Salt
Pepper
1 beetroot, cooked and chopped
1/4 red pepper, chopped
1/2 an avocado, chopped
1 green onion, chopped
1 veggie sausage
2 tbsp hummus
1 tsp apple cider vinegar
2 tsp honey

Method:

Preheat oven to 180C.

Mix the kale, olive oil, salt and pepper in a bowl and tip out onto a baking tray. Pop into the oven for 5-10 minutes, until the kale is crispy. Set aside.

Saute the veggie sausage for 3 minutes in a dash of oil until it is browned on all sides. Slice into disks and set aside.

Whisk the hummus, vinegar and honey into a dressing. Add a splash of water if it seems too thick. Finally, assemble the kale, sausage and remaining ingredients in your salad bowl and drizzle with the dressing. Enjoy!