RESCU is bringing you weekly video recipe round-ups to ensure your weekend is filled with the most delicious meals and tasty treats.
This week, we’ve got your weekend sorted with 3 delicious egg recipes to keep your protein levels as high as your happiness.
Everybody can whip up some simple scrambled eggs for breakfast, but how about taking it one step further and creating a fancier dish to impress your family, friends or partner?
Click below to watch video recipes of eggy goodness from some of our favourite chefs. From a french omelette to an asparagus & goat’s cheese frittata and a roasted pumpkin quiche, they’re so easy and yet so tasty.
Hats off to you, chef!
Did you miss a recipe round up? These 3 No-Sugar Sweet Treats is a must-try.
Egg French Omelette Recipe
Video via Jamie Oliver’s Food Tube
North African Poached Eggs Recipe
Video via Gordan Ramsay
Roasted Pumpkin Quiche Recipe
Video via Woolworths
Asparagus & goat’s cheese frittata
image via pinterest
1 brown onion, finely chopped
2 garlic cloves, finely chopped
1/3-cup cream (pure)
1/2 cup chopped fresh parsley and dill (or desired herbs)
2 bunches fresh asparagus, trimmed, cut into 4cm lengths
50g goat’s cheese, roughly crumbled
2/3 cup finely grated Parmesan cheese
20g butter Mixed salad leaves and fresh dill sprigs to serve.
1. Melt butter in a large non-stick frying pan over medium-low heat. Add garlic and onion. Cook, while stirring occasionally for approx 10 minutes or until onion is golden brown.
2. Meanwhile, whisk eggs, pure cream, 1/2 cup chopped herbs and 1/2 cup grated Parmesan in a bowl. Add pinch of salt and pepper.
3. Preheat grill on medium-high. Add asparagus to pan and cook, stirring, for 5 minutes or until bright green (but tender). Pour egg mixture over asparagus mix. Tilt pan to distribute egg mixture evenly.
4: Reduce heat to low. Sprinkle goat’s cheese and remaining Parmesan over top. Cook for 10 minutes or until nearly set.
5. Place pan under grill for 3 minutes or until set and golden. Let stand for 3 minutes. Use a spatula to loosen frittata and serve. Garnish with dill and serve with mixed salad leaves.
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