Mediterranean Pasta, artichokes, olives, and tomatioes
Breakfast burritos Ingredients 6 eggs, lightly beaten ¹ ⁄³ cup reduced-fat milk ½ cup grated KRAFT Light Natural Cheese Olive oil cooking spray 1 garlic clove, crushed 2 bacon rashers 1 small red capsicum, thinly sliced 150g baby spinach leaves 2 tsp seeded mustard 4 flour tortillas Extra ²⁄³ cup grated KRAFT Light Natural Cheese Method 1 Whisk eggs, milk and cheese until combined. Spray a small non-stick frying pan with oil and heat on medium. Pour in a quarter of the egg mixture and cook until eggs are almost set. Turn and cook for 10 seconds or until eggs are set. Remove from heat and keep warm. Repeat to make 3 more omelettes. 2 Spray pan with oil, add garlic, bacon and capsicum and sauté until vegetables are softened. Add spinach and mustard and cook until spinach is wilted. 3 Top each tortilla with an omelette and bacon mixture. Add extra cheese, then fold to enclose filling. Spray pan with oil, heat on medium and cook burritos for 1-2 minutes on each side until crisp and golden. Serve.
This is a pasta recipe for one. One with leftovers. While I don't usually cook for just myself, I was on my own the other night and wanted something comforting. When I'm sad, I want carbs. Simple as that.Like big bowls of pasta. Don't under estimate the power of carbs. And a hug. These two things are sure to turn my frown upside down.I came across some pictures of my mother-in-law the other day and I got a pain in my heart. She passed away on Christmas day almost two years ag