Mini omelettes

Mini omelettes

They are very easy to make , kids can do it, and they really liked them. For those ones I used tomatoes, onions and cheddar as filling, but you could use peppers, garlic, mushrooms, zucchini….

For 4 people I used :

• 5 eggs
• salt and pepper
• 1/2 teaspoon dried basil leaves
• 1/4 tomato
• small piece of cheddar
• small piece of white onion.
• 1 tablespoon Olive Oil

Brush about one teaspoon of Olive Oil on 4 cupcakes molds

Cut the tomatoes, onion, cheddar into small cubes.

Beat the eggs, add a bit of salt and pepper, dried basil.

Divide the egg mix into 4 molds.

Add about one Tablespoon of filling into each mold.

Cook at 350 F for about 20 minutes, they should be very easy to take off the mold.

Enjoy!

No Crust Quiche

 

No Crust Quiche

 

Lighter than your traditional quiche, this one is made in a snap.

You will need for 4-6 people :

• 4 eggs
• 4  Tablespoons of Flour, rounded
• 2 cups of milk
• a few leaves of fresh Basil (dried Basil if you don’t have fresh)
• 8 halves of sun dried Tomatoes in oil
• 1 log of soft Goat Cheese (140 g)
• Salt and Pepper to taste

 

In a mixing bowl, crack the eggs, mix.

Add the flour, mix well.

 

 

 

add the soft goat cheese and crumble into pieces with a fork.

Add milk and mix, then cut the Basil leaves in fine strips

With a pair of scissors cut the tomatoes in fine strips as well. Mix, add salt and pepper to taste.

Pour into a round dish, here I used an earthenware dish. Cook for 45 minutes at 350 F.

You can test if the quiche is done by inserting a knife, it should come out dry

Great with a side of green salad!

 

 

Vegetarian Mexican Chili Corn Pie

 

Mexican Chili Corn Pie

 

An interesting variation on chili , to make it lighter I didn’t add the beans but you could add them if you wish. you will need for 4-6 people:

For the Chili :

• 1 Tablespoon Olive Oil
• 1 Onion
• 3 Garlic Cloves
• 1 Mexican veggie ground round ( I used Yves brand, if you don’t have the Mexican veggie ground, use regular ground with 1 Tablespoon of chili spices)
• 1 cup frozen Corn kernels
• 2 celery stalks, sliced
• a 28 fl oz canned diced Tomatoes
• 1 Tbsp dried Oregano ( or fresh if in season)
• salt, 1 teaspoon

For the corn top :

• 1 and 1/3 cups corn meal
• 2 Tablespoons Flour
• 1 teaspoon Baking powder
• 2/3 cups Milk
• 1 Tablespoon Olive Oil
• 1/2 teaspoon salt
• 1 cup grated cheese ( cheddar, Monterey Jack…)

 

 

Chop the Onion.

Peel and chop the Garlic.

Brown the Onion and Garlic in a pan with Olive Oil.

Slice the Celery.

Add the Celery to the pan, saute for 2 minutes.

Add the ground tofu and corn, saute for 2 minutes.

Add the diced tomatoes, salt, oregano, cook on low heat while making the corn crust.

In a mixing bowl, mix the corn meal, flour and baking powder.

add the egg, mix.

Add the milk and olive oil, mix.

Ad the salt. mix well.

Transfer the chili into a large round oven dish.

Spread the corn mix on top carefully.

Sprinkle with cheese.

Cook at 420 F until brown, about 30 -40 minutes. Enjoy!