High-protein-recipes

Quick And Easy Baghdad Eggs With Quinoa Recipe

If you’re pressed time and are about to head to the supermarket to pick up a ready-made frozen meal for dinner, stop! This baghdad eggs with quinoa recipe from Eggs Australia is super simple, packed with different vitamins and minerals and includes high quality protein, meaning you’re more likely to meet your daily nutritional requirements than that of a plastic-tasting pasta dish. It’s also inexpensive, versatile and really tasty. Need we say more?

RELATED: Quick And Easy Tuna Pasta Pies

Serves 4

Ingredients

8 eggs

2 cups cooked quinoa

40g butter

1 clove garlic, minced

2 tsp ground cumin

1 lemon juice

2 tbsp fresh mint, chopped

1 cup grated Parmesan cheese

Toasted flatbread

Method

  1. Preheat oven to 180 degrees Celsius.
  2. Lightly grease 4 x 1 cup capacity baking dishes with a little butter.
  3. Divide the cooked quinoa between the four dishes and crack two eggs into each dish.
  4. In a small pan, melt the butter until it stats to foam, then add the garlic and cook for 30 seconds or until it changes colour.
  5. Add the cumin, lemon juice and mint and seasoning then pour it evenly over the egg dishes.
  6. Place in to the oven for 12 minutes, cooking longer if firmer eggs are required.
  7. Serve immediately with toasted flatbread.
June 23, 2015

Zucchini, Chilli and Herbed Ricotta Pasta Recipe

This high protein, low carb pasta recipe is one of our favourite dinner ideas for when the fridge is empty but you still want a delicious dinner.

Cooking time: 20 min

Serves 4

Ingredients

375g Vetta Smart Pasta High Protein Low Carb Penne
2 tbsp olive oil
400g (approx. 3 large) zucchini, finely sliced
2 cloves garlic, crushed
1 large red chilli (seeds removed), finely chopped
Pepper and salt to taste
Grated zest and juice of 1 lemon
200g fresh ricotta
4 tbsp fresh herbs chopped (parsley, chives, mint)

Method
1. Cook pasta according to packet directions in a large pan of salted, boiling water.

2. Meanwhile, heat the oil in a large fry pan on medium heat. Add zucchini, garlic, chilli and lemon zest and stir fry until golden for about 5 minutes.

3. Remove the pan from the heat and add the lemon juice.

4. Drain pasta, reserving ┬╝ cup cooking liquid and return pasta to the pan.

5. Stir through the zucchini mix with cooked pasta, adding the reserved liquid if needed.

6. Combine the ricotta, lemon and herbs and set aside.

7. To serve, place pasta on each plate with the ricotta mix divided equally on top.

What are your favourite empty fridge dinner ideas?

January 28, 2014