Mini spinach, ham and
mushroom quiches
1 Serve = 1 ½ Protein + ½ Veg + ½ Fat
Serves 6 (2 each)
Makes 12 mini quinches
Best Choice recipe
Prep: 10 min
Cook: 20 min
6 eggs
1 cup sliced mushrooms
270g lean ham
½ cup baby spinach
1 tbsp Weigh-less Extra Virgin Olive Oil
Weigh-Less Non-Stick Spray
Salt and pepper
Heat the olive oil in a large, non-stick pan and fry the sliced mushrooms until golden, add the spinach and fry until wilted. Set aside and leave to cool. Once mushroom mixture has cooled, whisk in the eggs, salt and pepper and spoon into a 12 hole muffin tin that has been coated with non-stick spray. Roughly chop the ham and add to the mixture. Bake in a 200°C oven for 15 minutes or until cooked through. Leave to cool before wrapping in cling wrap and storing in fridge.
(makes 12)
Ready in
30 min
Baked breakfast
mini pizzas
Ready in
25 min
1 Serve = 2 CC + 1 Veg + 2 Protein
Serves 4
Better Choice recipe
Prep: 10 min
Cook: 15 min
4 wholewheat pita breads
200g lean back bacon
1 cup baby spinach
60g reduced-fat cheese
4 eggs
Grill the bacon in a hot, non-stick pan, roughly chop and set aside. Place defrosted pita breads on a non-stick baking ray and top with the pasta sauce. Sprinkle with bacon, and top with the shredded spinach and grated cheese. Make a small well in the center of each pizza and crack in the egg. Bake at 180° for 15 minutes. Serve immediately.
Kale Chips
1 Serve= 1½ fat
Serves 1
Best Choice
1 cup bite-sized kale leaves.
½ tablespoon olive oil. (7½ ml = 1½ fat)
½ teaspoon salt.
Remove the kale stems and cut the leaves into bite size pieces. Wash and dry the leaves – you can use a salad spinner to ensure the leaves are dry. Use ½ tablespoon of oil per baking sheet of kale chips.
“Massage” the oil into the leaves to ensure all the nooks and crannies are coated. The oil also helps the spices stick to the leaves. Spread the kale evenly into a single layer on the baking sheet. Bake the kale chips at 300°F / 150°C for 10 minutes, then rotate the pan, and bake for another 15 minutes. Let the kale chips cool on the baking tray for 3 minutes to allow the kale chips to crisp up even more. Enjoy!