Omelette in a Wrap!


Quick n healthy omelette

1 egg plus 2 egg whites, salt and pepper to taste and a sprinkling of Chipotle seasoning (Woolies), lightly beaten.  Pour in small non-stick pan on a medium heat.  Turn over once set at bottom. And that is it!

Serve in a wrap with lots of lettuce and a dash of mayo, Tabasco or sriracha!

PS:  If you dont have Chipotle seasoning, add a sprinkling of cayenne pepper and smoked paprika!

Eggs in Hell! (eggs in spicy tomato sauce)

Always looking for quick and easy weeknight dinner ideas because on most evenings I only get home between 18.00 and 19.00.

Came across this recipe and just loved the name!  LOL!  Recipe found on “The Cooking Jar” and tweaked and prepared with love by Hubby 🙂



10ml olive oil

1 medium onion, chopped

1 tin chopped tomatoes

1 teaspoon minced garlic

2 jalapeno peppers, seeded and diced

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

Salt and Pepper to taste

6 large eggs (recipe serves 6 if 1 egg each, or 3 if 2 eggs each)


fresh coriander and fresh bread to serve (I had mine on a slice of toast)


Saute onions, garlic and jalapenos and cook until soft.

Add tinned tomatoes and spices and bring to a gentle simmer

Lower heat and crack eggs one at a time and simmer until cooked – for runny yolks about 5 – 6 minutes, a little longer for harder egg yolks.

Remove from heat and serve with fresh breadrolls or toast, with fresh coriander.





Butternut Bobotie



A vegetarian twist on a South African favourite!

50g finely chopped onions

5ml extra light margarine

250g cooked and mashed butternut

2 TBS fat free milk

1 tsp Woolies Mild Curry Powder

½ tsp lemon juice

1 slice Ultima bread

1 egg

Salt and Pepper to taste

3 Bay leaves



1 egg

2 TBS fat free milk

¼ teaspoon turmeric


Chutney for serving (allowance)


Preheat the oven to 180C. Fry onion in lite margarine until soft (low to medium heat). Add curry powder and remove from heat

Beat 1 egg with 2 TBS milk, crumble in slice of bread and mash.

Mix mashed butternut, bread mixture, onions, and lemon juice and season.

Spoon butternut mixture in ovenproof dish, press in bay leaves. Bake for 10 minutes.

Take out of oven, spoon over topping, and put back in oven for 10 – 15 minutes (until topping has set)


Serve with chutney/green salad/turmeric rice

Serves 1: 2 Prot, 1 CC, 1/2 Milk, 3 Veg, 1 Fat

Adapted from Taste Magazine March 2015