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Egg Dishes


Tips for plant based cooking
What to use to replace eggs? Use Flax in most baking
For each egg, mix 1 Tbsp (15 ml) of ground flaxseed with 3 Tbsp (45 ml) water. Refrigerate for 15 minutes.

Want a non-dairy, lower calorie version of buttermilk?
For each cup of buttermilk, whisk 1Tbsp (15 ml) of apple cider vinegar with 1 cup (250 ml) of non-dairy( almond milk) and let stand for 5-10 minutes.

Crustless Asparagus Mushroom Quiche

1-1/2 pounds fresh asparagus - trimmed and cut into ½ inch pieces

1 medium leek, chopped

½ cup sliced fresh mushrooms

¼ cup butter, cubed

2 eggs, lightly beaten

2 cups(8 ounces) shredded part-skim mozzarella cheese

¼ cup minced fresh parsley

½ teaspoon salt

½ teaspoon pepper

1 teaspoon garlic crushed

½ teaspoon each basil, oregano and rubbed sage


In a large skillet, sauté the asparagus, leeks and mushrooms in butter until asparagus is tender-crisp.  In a bowel combine the remaining ingredients; stir in asparagus mixture.  Pour into  casserole dish.


Bake at 375 degrees for 25 to 30 minutes or until a knife inserted near the edge comes out clean.  Let stand for 5 minutes before cutting …4 servings


Spinach and Feta Frittata


Prep time 15 mins Serves 4


1 bunch of Spinach washed and steamed


6 eggs


(175mls) 3/4 cup crumbled feta cheese


(50mls)  ¼ cup grated Parmesan cheese


(75mls) 1/3 cup breadcrumbs


(75mls)  1/3 cup of water


 2 green onions chopped (I used chives)


(45mls) chopped fresh dill


(1ml) ¼ tsp pepper




Squeeze excess water from steamed spinach


In a bowl, beat eggs until combined.


Stir in spinach, both cheeses, breadcrumbs, water, pepper, onions and dill.  Pour mixture into a greased 2L (8 inch) square baking dish.




Bake in a preheated oven 190C (375F) oven for 25 minutes or until eggs are set and top is light golden.  Let stand 5 minutes before serving















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