Spinach and feta individual fritatta

A lovely, flavourful breakfast at the cottage are these individual ramekins of spinach and feta fritatta. One egg, 1 tbsp of feta, 1 small finely chopped shallot, 1 tsp finely sliced chives, pinch of basil or oregano and 1/4 cup chopped spinach per person – a little brunch!

Pre-heat oven or BBQ to 350F.
Prepare one ramekin per person by spraying with non-stick spray.
In a small skillet and a quick spray of non-stick spray cook the shallots until translucent, add spinach and wilt.
Remove from heat.
Beat eggs well, adding all remaining ingredients, mix well.
Divide mixture between the number of ramekins you’ve prepared.
Bake for 12-15 minutes or until cake tester comes out clean.
Serve with a salad of watermelon sprinkled with lime juice and a chiffonade of mint.

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Simple red cabbage slaw

It’s seven in the morning and I’m posting a recipe from my bed at the cottage! It still amazes me! What I really should be doing is going for a half hour swim, but the air is a bit nippy – hmmm, comfy bed or chilly swim?

Simple red cabbage slaw
2-3 cups finely shredded red cabbage
1/2 finely shredded celeriac (celery root)
1 green onion finely chopped
About a dozen or so mini cherry tomatoes sliced in half
3 tbsp low fat mayo
2 tsp Dijon mustard
2 tbsp lemon juice
Salt to taste

Combine all vegetable ingredients and mix well.
Combine all wet ingredients and mix well.
Toss the slaw with the dressing to coat well, refrigerate for 30 minutes.
Serve chilled.

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