Omelette Muffins


8 eggs

1/2 cup milk 

1 cup grated cheddar

1 cup bell peppers (any colour mix) 

1/2 cup baby spinach, chopped

1/4 tsp salt

2 green onions, sliced thin


Preheat oven to 350°F. Grease muffin tin.

Whisk eggs and milk. Stir in remaining ingredients.
(I had no peppers, so replaced that measure with a cup of chopped green onions. Mmmm.)
Scoop batter into tin, filling almost to the rim. You should have enough for 12 muffins. (I only got 10.)
Bake for 20-25 minutes, or till eggs are cooked.

With broccoli for supper

 I found the original recipe here: 


Kirbie offers useful tips and more recipes, and bless their heart for this one. We loved it. 



Energy Bites (Melissa)

 1/2 cup peanut butter
1/3 cup honey
1 teaspoon vanilla

Mix wet ingredients, then add:

1 cup rolled oats
2/3 cup toasted coconut
1/2 cup ground flax
6 tablespoons chocolate chips

Refrigerate 30 minutes so they can most easily be shaped into balls. 

That's it. Keep frozen or not, as you like. 


Almond Rocha

1/2 cup slivered almonds

1 cup butter

1 c granulated sugar

3 tablespoons boiling water

2 tablespoons corn syrup

1/2 cup chocolate chips (optional)

Bake almonds on a cookie sheet in a 300F oven for 10-15 minutes, or till golden brown.

Combine butter and sugar in a heavy saucepan and cook over low heat, stirring till sugar dissolves.

Add water and syrup.

Boil over  medium-low heat, without stirring, to the hard-crack stage (300F).

Pour hot candy mixture over the almond layer on cookie sheet. 

Sprinkle chocolate chips over pan of hot candy. Spread with knife to thin layer.

Cool. Break into pieces.

Yields 1 lb / 500 g


Zucchini Patties

3 cups coarsely shredded zucchini, drained

2 eggs, beaten

1 cup grated cheese

1/2 cup onion, chopped

1 cup biscuit mix

Combine, form into patties, fry slowly in a little oil or butter. 

Makes 6 pancake-size patties.

I have only made these using zucchini that I grated and froze, 3 cups to a bag, in the fall. The first time, I didn't drain it and had to add several extra cups of biscuit mix in order to get a batter I could drop by the spoonful onto a griddle. 

The second time, I drained the zucchini. The batter still wasn't thick enough to form by hand into patties, so again I dropped it by spoon onto the griddle and spread it a bit to flatten it. This is what you see above.

I don't buy commercial biscuit mix, and used the homemade Master Mix instead. It's so handy!



Crustless Quiche

10 large eggs
1 and 1/2 c milk
1/2 tsp salt
1/4 tsp pepper
Any assortment of mix-ins, for example:
2 c fresh greens like spinach
1 c cooked veggies like zucchini or eggplant
1 c fresh hash browns or shredded potatoes
1 c finely grated cheese
1 c cooked meat like bacon, ham, sausage (optional)
1/4 c finely chopped herbs such as Italian parsley or chives
Can add garlic powder, onion, cumin, 1/4 c chopped tomato

Preheat oven to 375F. Lightly grease a 9x13 baking pan.
Whisk eggs. Whisk in milk, salt & pepper till frothy.
Add mix-ins. 
At this point you can refrigerate overnight or freeze. If freezing, thaw overnight before cooking.

Bake 45 minutes, till puffed around edges and tester toothpick in centre comes out clean.