OK, let me tell you they’re really tasty
and so easy! One of the greatest things
is you can make the egg mix and then divide it up adding whatever fillings
works with what’s in the fridge or your diet – perfect if you would prefer a
vegetarian option or you have picky people to cater for this filling breakfast
has you covered
Store in an airtight container and they’re
good for a couple of days, perfect to take to work and have with salad or for a
tasty quick supper.
This will make 12 slices and I have 4 per
portion. With that in mind it’s three
servings so he recipe below is 1/3 of the total from your HEA allowances if
that makes sense? For example it calls
for 100g cheese but you’re having 33g per serving
Ingredients:
6 eggs
150ml skimmed milk (from your HEA)
100g grated cheese (Again from your HEA I
use yellow mature cheddar as it’s he most tasty)
Italian herbs
Ground black pepper
Fry lite
Veggies (peppers, onions, broccoli, asparagus,
sweetcorn etc)
Meat if wanted (bacon medallions, sausage,
chicken, tuna)
Be sure to syn anything not syn free like certain
types of sausages
Method:
Pre-cook any meat you’re using, so that
would be bacon and sausages or chicken or you can use leftovers
Measure milk into a bowl, add eggs, herbs
and a few grinds of black pepper
 |
| Syn free onlette slices |
Give a good whisk, a hand whisk is perfect
Add in anything else you want including so
veggies (not pre cooked), any meat or tuna and the cheese
Stir the mixture thoroughly and divide
between 12 silicon cases
 |
| Perfectly portioned breakfast slices |
Bake in a pre-heated oven at 180 degrees
for 25-35 minutes or until lightly browned
Serve immediately, I had mine with beans
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