Spinach and bacon omelette by Emelia Dermott
1 tbs. olive oil
4 strips of bacon chopped
8 cherry tomatoes
2 handfuls of spinach
Pinch of salt and pepper
1. Chop bacon, spinach, and cherry tomatoes
2. Add chopped bacon to a heated pan and cook until golden on the edges, drain the excess fat and set cooked bacon aside
3. Add olive oil to pan
4. Whisk together tomatoes, spinach, cooked bacon, and eggs adding to heated pan over medium low heat
5. Cover the pan and let cook for about 6 mins or until desired cook
6. Add salt to taste
Breakfast Enchiladas by Laurel Dix (RDN, LD)
8 large eggs
1/4 cup low-fat milk
1 Tbsp olive oil
1 onion, chopped
1 lb 99% lean turkey
2 cups spinach
1 cup sliced cherry tomatoes
1 1/2 cups black beans
1/2 cup enchilada sauce
1/2 cup reduced fat shredded Mexican cheese
Toppings: cilantro, avocado, salsa
1. Preheat oven to 350. Whisk together eggs and milk until froth. Season with pepper.
2. Heat a skillet over medium heat. Add 1/4 cup of egg mixture and swirl pan. Cover with lid and cook for 3-5 minutes until the middle of the eggs are set. Remove from heat and repeat, making about 6 egg “tortillas.”
3. Make filling: Add oil to a skillet over medium heat. Cook onions and garlic until onions appear translucent. Add turkey and cook until fully cooked. Add spinach, beans, tomatoes and stir until spinach has wilted.
4. Spread a thin layer of enchilada sauce into a baking pan.
5. On a cutting board, lay one egg tortilla. Top the centre with turkey & veggie filling. Roll tightly and place in the baking pan.
6. Repeat with the remaining tortillas.
7. Drizzle remaining enchilada sauce on top of tortillas and sprinkle with cheese.
8. Bake until cheese has melted, about 15 minutes.
We hope you enjoyed this month’s delicious recipes. Thank you again Emelia and Laurel for submitting these! If you decide to make these recipes, please tag Emelia, Laurel and ESN – we would love to see them!