Activ8 Simple Bake Recipes

Egg & Vegetable Baked Frittata

Ingredients

• 300g egg
• 70g pumpkin cut into small pieces
• 50g capsicum sliced
• 10g olive oil
• 50g red onion sliced
• 10g baby spinach
• 20g crumbled fetta
• 10g chopped fresh herbs
• Salt and pepper

Method

1. Preheat oven at 170 degrees
2. Over a medium heat, heat olive oil, add in pumpkin and fry gently until almost cooked
3. Add in the onion and capsicum until cooked and at last minute add in the spinach
4. Whisk eggs with salt, pepper and herbs then stir in cooked vegetables and crumbled fetta
5. Lightly grease a baking dish and pour mixture in
6. Put in oven and bake for 20 minutes or until cooked through

Baked Polenta with Mushrooms & Ricotta

Ingredients

• 100g polenta
• 100g mushrooms
• 20g ricotta to serve
• Water
• 30g grated parmesan
• 30ml of full cream milk
• Salt and pepper to taste
• 30g spinach
• 20g lime

Method

1. Line a flat small baking tray with a spray of oil and baking paper
2. Bring the water or stock to the boil and add polenta, whisking out the lumps until the consistency is smooth
3. Thin down with extra water or a splash of milk, add seasonings. Spread into tray and smooth the top with a wet spoon
4. Sprinkle parmesan on top and put in the fridge to set
5. Remove from fridge and cut into squares big enough to take some topping (these squares can also be frozen for another day)
6. Bake in a hot oven until browned or pan fry on stove
7. Serve with veggies of choice, top with fresh ricotta and a squeeze of lime

Stuffed Capsicums & Roasted Tomatoes

Ingredients

• 150g fresh tomatoes
• 60g red capsicum per person
• 80g cold cooked basmati rice
• 100g black beans
• Optional 10g garlic and/or chilli
• 50g grated zucchini
• 50g cut mushrooms
• 50g finely cut kale
• 30g leek, finely sliced (white part only)
• Fresh herbs such as flat leaf parsley or basil
• 20g parmesan to serve

Method

1. Roast tomatoes at 180 degrees in the oven with some of the garlic, sprinkled with a little olive oil and seasoned with salt and pepper
2. Cut the top off the capsicum, deseed and take out the ribs. Roast in the oven at the same time as the tomatoes for about 10 to 15 mins – only until partially roasted. Set aside to cool
3. Saute the leek, garlic and chilli until soft and then add the grains, black beans, grated zucchini and mushrooms until soft and then stir in the greens and herbs. Check the seasoning and adjust
4. Stuff into the capsicum pressing it inside and finish with sprinkle of parmesan. Set the lid back on and put back into the oven to roast until the capsicum is soft and the filling is hot
5. Hand mash the roast tomatoes and garlic or pulse in a food processor/stick until desired consistency is achieved. Finish with a splash of olive oil and seasoning if needed
6. Serve with some extra greens or salad leaves

Roast Veggies

Ingredients

• Thickly cut vegetables of choice such as pumpkin, sweet potato, eggplant, zucchini and beetroot.

Method

• Preheat oven to 180 to 200 degrees.
• Drizzle veggies with olive oil, salt and pepper and place in a preheated oven.
• Cook for 15-20 minutes, depending how thick your pieces of veggies are.

Roast veggies are great to have in the fridge during the week to add to salads, or wraps.

Zucchini, Pea & Bacon Slice

Ingredients

• 300g egg
• 200g lean bacon rounds chopped finely (or 100g crumbled feta for vegetarian option)
• 1 cup zucchinis grated (squeeze out the liquid)
• 100g frozen peas
• 100g carrot grated
• 70g onion, chopped finely

Method

1. Preheat oven to 180 degrees and grease and line a baking dish
2. Gently fry onion and bacon, set aside
3. In a bowl whisk eggs and add in bacon, onion and all the vegetables, season with salt and pepper
4. Place in baking dish and put in oven for approximately 40 minutes, check after 30 minutes to see if the egg is cooked