Ingredients

1 cup wholemeal spiral pasta
1 cup corn kernels
1 cup frozen peas
1 small red capsicum, finely diced
1 small carrot, grated
1 cup grated reduced-fat cheddar
10 eggs, lightly whisked
1 cup low-fat soy milk

Method

1. Cook pasta in a large saucepan of boiling water, following packet directions. Drain, refresh in cold water.

2. Combine pasta, corn, peas, capsicum, carrot, and half the cheese in a large bowl. Spoon mixture into three lightly greased six-hole non-stick muffin tins.

3. Whisk together the eggs and milk in a jug and pour over pasta mix. sprinkle with remaining cheese. Bake at 180°C for 20 minutes, or until golden. Allow to cool for 10 minutes, then turn out onto a cooling rack.

This recipe is courtesy of Sanitarium.

Ingredients

6 slices wholemeal bread, crusts removed
40g Australian Butter
6 x 45g eggs
2 spring onions, chopped
1 cup grated Australian Swiss Cheese

1. Flatten each slice of bread with a rolling pin, spread both sides of bread with butter and press into muffin tins.

2. Crack an egg in the centre of each muffin bread case. Sprinkle with spring onion and cheese. Bake at 180 degrees C for 20 minutes or until the egg has set.

This Recipe is courtesy of Dairy Australia's Test Kitchen.

Ingredients

1 1/2 sheets ready rolled wholemeal short crust pastry
3 roma tomatoes, sliced into sixths, lengthwise
200g reduced fat ricotta cheese, crumbled
1 tablespoon chopped fresh basil
3 eggs
1/2 cup Sanitarium So Good Soy Milk
1/4 teaspoon salt

Method

1. Cut each sheet of pastry into quarters and ease into six 10cm flat tins. Trim Edges.

2. Arrange three slices of tomato, crumbled ricotta and basil into shells. Place on baking tray.

3. Combine eggs, So Good and salt in a jug and whisk well. Pour into pastry cases. Bake in a moderate oven 180°C for 20-25 minutes or until filling is set.

This recipe is courtesy of Sanitarium.

Ingredients

2 eggs
2 tablespoons water
50g Australian 50% Reduced Fat Cheddar Cheese, grated
150g grape tomatoes, halved
1/4 cup finely chopped continental parsley
200g baby button mushrooms
1/4 cup water, extra
pepper, to taste
chopped continental parsley, extra for sprinkling

Method

1. Whisk eggs and water in a bowl until just combined. In a separate bowl, combine cheese, tomatoes and 2 tablespoons of parsley.

2. Pour half the egg mixture into a non-stick frypan to just cover the base. Cook over medium heat until eggs are almost set. Place half the cheese mixture over the omelette and fold in half. Slide onto a serving dish, keep warm, and repeat with remaining mixture to make another omelette.

3. Heat non-stick frypan and add mushrooms and water and 'saute' until cooked through. Season to taste and stir in remaining parsley. Serve mushrooms on the Cheesy Omelette sprinkled with chopped parsley.

Serves 2

This Recipe is courtesy of Dairy Australia's Test Kitchen.