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Simple Savings can help you today ! You've seen it on A Current Affair and read about it in That's Life magazine, now see how Fiona Lippey's hints and tips can help you save thousands of dollars each year. To convert any of these ingredients into US measurements please use this Quantity Conversion Chart.
Method:Cook potatoes in the oil in large non stick frying pan with a heatproof handle until turning golden and almost cooked. Add the onion, capsicum, zucchini, garlic and thyme and cook for approximately 15 minutes or until the onion becomes transparent. In a large bowl mix the eggs, milk, stock powder, salt and pepper until well combined. Pour the egg mixture into the frying pan. Gently stir to distribute the vegetable mixture evenly. Sprinkle the cheeses on the top. Place the frying pan in the oven for about 20 minutes or until the egg is set and golden in colour. Serves 6 - 8. Notes:To speed along the potatoes cooking, I sometimes place a lid on the frying pan for the initial part of their cooking. It really does speed up the cooking time. However the lid must be removed later so that the potatoes can start colouring up.
Food Facts:Onions are high in energy and have good amounts of B6, B1, and Folic acid in them. They contain chemicals which fight free radicals in our bodies. Free radicals cause disease and destruction in our cells. Onions have anti-viral, anti-fungal and anti-bacterial properties in them. These properties are most potent when the onion is eaten raw. Onions raise the levels of beneficial HDL cholesterol and they lower the levels of the bad LDL cholesterol. Capsicums are from the nightshade family. They originated in Central and South America. They come in an amazing array of colours from bright red, yellows, oranges, purples and greens. Capsicums can be eaten in their raw form or they can be cooked. They range from very mild spiciness to extremely hot! Most species of capsicums contain capsaicin which is the chemical that causes the hot burning sensation when they are eaten. They are good sources of vitamin C.
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