Vitality Fitness Bunbury

• 2 organic free range eggs
• 1/4 cup milk (your choice, almond, soy or cow etc)

Method

1. Beat until mixed
   
2. pour out thin into a frypan with a little coconut oil,
   
3. cook one side  
4. flip cook other side 
5. set aside on a plate

• Turkey breast minced,
• tomatoes,
  
• Italian seasoning,
• onion 
• garlic

Method

1. cook up as you would for a basic Bolognaise sauce,
   
2. cool and set aside

1. Lay pre-cooked crepe on a plate
2. In the center of the crepe in a line lay out some of the slightly warm mince stuffing, 
3. top with spinach 
4. roll crepe around stuffing.
5. serve
   

• 1 cup chopped fresh english spinach
• 1 1/2 cups cooked chopped pumpkin
• 1 1/2 cups cooked chopped cauliflower
• 8 eggs
• 1/4 cup milk (as preferred - cow/almond/soy/rice etc)
• sea salt/pepper to taste

1. Preheat oven to 180' ,
   
2. lightly coat a quiche dish with oil of choice,
   
3. sprinkle over pumpkin, cauliflower and spinach.
4. In a bowl blend eggs and ,milk with salt/pepper and pour into dish
5. Bake on middle shelf for approx 40 mins or until eggs are set and quiche top is golden. 
6. Eat hot or cold.

Rainbow Eggs

(serves 2)

Ingredients

• 4 organic free range eggs and milk of choice .... whisked
• plus basically whatever you have left in the fridge: garlic, capsicum, onion, tomato/sundried tomato, bacon (any left over cold meat), mushroom spinach/kale etc.....Dice all ingredients.
• 1 tblsp olive oil (or preferred oil)

1. Heat frypan add oil
2. fry off onion, capsicum, mushrooms
3. add softer ingredients (tomato, etc)
4. Toss in sliced greens and add whisked eggs
5. allow to begin setting before stirring from outside of pan to center
6. Cook until eggs have just set (eggs continue cooking after leaving the heat so be careful not o overcook)

• 2 sheets puff pastry (read the labels for the healthiest brand)
• 8 eggs whipped with a little milk
• Sea salt and pepper to taste
• baby spinach leaves chopped
• 1 onion finely diced
• 1/2 cup parmesan cheese
• 3 cups rice

1. preheat oven to 220'C
2. In a bowl mix rice, salt/pepper, spinach leaves, onion and egg.
3. Lay 1 sheet pastry into a baking dish (dont make too deep or thick as egg in middle wont cook),
   
4. stuff full of filling mix
5. top with second slice of pastry,
   
6. brush with remaining egg/milk as a wash to encouraging browning
7. cook for 45 mins (or until egg in very centre is cooked)

To Serve

1. Serve hot with veges, cold with salad or serve slices as is for lunch.

• 1 slice Rye bread, toasted
• 1 tblsp Avocado (spread on toast)
• baby spinach leaves
• 1 egg, poached
• 1 slice spanish red onion
• 1/2 tomato sliced
• 1/2 tsp Savoury yeast (or to taste)
• cracked black pepper (to taste)
• 1/2 tsp grated parmesan cheese (or to taste)

1. Stack all ingredients onto rye toast
2. Sprinkle with savoury yeast, parmesan and cracked pepper