The Bikini Menu: 10 Healthy Recipes For The Perfect Summer Body
Gourmandize Staff,
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Spinach and Mozzarella Omelette
A filling omelette topped with spinach, it makes for an ideal breakfast if you need a little energy in the summer heat. This easy-to-cook dish will keep you on track all morning - then you can reward yourself with a dip in the pool!
Ingredients (for 4 people):
- 2 eggs
- 3/4 cup fresh spinach
- 1/4 cup mozarella cheese (shredded)
- Salt and pepper (for seasoning)
- 2 tbsp parmesan
Instructions:
- Wash the spinach. Put in a skillet with a pinch of salt and pepper. Cook for 5 mins. before allowing to cool. Roughly chop with a knife.
- Whick the eggs with a pinch of salt and pepper. Add a a drizzle of olive oil to skillet, and pour in eggs.
- Let set for 3 mins. before adding chopped spinach ans shredded mozarella.
- Fold the omelette in half, continue to cook for a minute, sprinkle over 2 tbsp parmesan and serve immediately.
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INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!