By Jan Bilton
With warmer weather approaching now is the time to say ‘no’ to deep-fried foods, muffins for morning tea and snacks before dinner. If you want to look your best at the beach then now is the time to start thinking ‘thinner’s a winner.’
Instead of nibbling on chippies it’s healthier to chomp on a carrot. It certainly curbs the appetite more efficiently and is much lower in kilojoules. A glass of water every so often will also add to that full feeling, as does a hearty helping of fresh vegetables with steamed or poached chicken or fish for a light meal at night. It’s better for you to enjoy a larger lunch than fill up just before going to bed.
Very yummy, very easy.
1 teaspoon canola oil
1 small red onion, diced
1/2 red chilli, seeded and diced
2 cloves garlic, crushed
1/4 teaspoon each: ground cumin, turmeric
1 large tomato, diced
4 large eggs, lightly beaten
2 tablespoons chopped fresh herbs e.g. parsley, coriander, chives
naan bread for serving
Heat the oil in a medium frying pan. Sauté the onion, for 1-2 minutes on medium heat, until softened. Add the chilli and garlic and continue cooking for 30 seconds. Stir in the spices and tomato and heat through.
Reduce the heat. Pour in the eggs and stir occasionally with a wooden spoon until they are almost set. Remove while they are still a little runny and add the herbs.
Serve with warmed naan bread. Serves 2.
- Jan Bilton is a Cambridge-based, professional food writers. For more of her recipes visit her website here.