Tag Archives: Jenny’s blog

Breakfast Egg Plus Broccoli Bars.

These protein packed delicious breakfast bars are known to convince even the picky eaters to eat this.

This is one of the best way to prepare and eat your vegetables for the most nutritional value.


1 medium head of broccoli

2 medium carrots, peeled

1 tbsp olive or avocado oil

8 large eggs

1/4 cup oat flour (ground oats)

1/2 cup shredded mozzarella cheese

1/4 tsp celery salt

1/4 tsp garlic salt

Freshly ground black pepper to taste.


Preheat your oven to 180 C, line a rectangular 8×11-inch baking dish with parchment paper.

Using a hand grater, grate the carrots and set aside.

Hold the broccoli with stem facing up and separate the florets making downward cuts from the stem.

Very thinly chop the broccoli florets.

Heat oil in a large skillet over medium-high heat.

Add in the broccoli and shredded carrots and sauté for 3 minutes until they are tender crisp.

Remove from the heat and set aside.

In a large mixing bowl, crack your eggs and add in oat flour, shredded cheese and seasonings.

Whisk until well combined. Then fold in the sautéed vegetables.

Pour the mixture into the prepared dish and bake for 15-20 minutes or until a knife inserted in the centre comes out clean.

Remove from the oven and allow to cool a bit.

Slice into bars and serve.


Bacon, Pea And Goat’s Cheese Frittata.

Don’t limit yourself to cheese or ham when filling an omelette. This open Italian version is a meal in itself, this doesn’t involve any awkward folding or flipping.

Check that your goat cheeses is firm enough to grate finely, if not, firm it up in the freezer first.


Olive oil, for frying

8 rashers smoked streaky bacon, chopped into bite-sized pieces

1 red pepper, deseeded and sliced

3 spring onions, trimmed and sliced diagonally

150g frozen peas

Handful of basil leaves, roughly chopped

2 goat’s cheese crottins (about 120g in total)

8 eggs, beaten

3-4 tbsp grated Parmesan cheese

Freshly ground black pepper.





Preheat your oven to 180 C.

Heat 1 tbsp of olive oil in a large nonstick ovenproof frying pan and fry the bacon for 2-3 minutes.

Add the red pepper and continue to cook for another few minutes until the bacon is golden brown and crisp.

Add the spring onions and cook for 4-5 minutes until everything is tender, stir in the peas and heat through.

Sprinkle in the basil, roughly mixing it through the vegetables. Cut one of the goat’s cheese into chunks and scatter on top.

Meanwhile, in a large bowl, break in the eggs and beat them slightly, add the Parmesan cheese and season generously with pepper.

Pour into the pan over the vegetables and gently shake over a medium heat.

As omelette begins to set at the bottom, grate the remaining goat cheese on top and season with pepper.

Place the pan under the hot grill in the preheated oven for 4-5 minutes until cooked through and golden on top.

Slide the frittata out of pan and cut into wedges to serve.