15 minutes recipe

A quick lunch ir a savory breakfast. These scrambled eggs with zucchini and onions are inspired from a traditional recipe from Southern Italy and one of my favorite easy meals.

Scrambled Eggs with Zucchini and Onions

Eggs

Zucchini

White Onion

Salt

Black Pepper

Parmigiano cheese

Olive oil

Cut the zucchini the way you prefer. You can keep them in round slices, cut them into matchsticks, or cut them in 4 as I did.

Peel the onion, cut it lengthwise, remove the top part, and cut the rest in slices.

Drizzle some olive oil in a skillet or a pan, then sauté the onions and zucchini for about 5 minutes, until they start to brown, then turn down the heat and finish cooking until the zucchini are translucent. Add a splash of water if necessary. Season lightly with salt and black pepper.

Then the veggies are cooked, and the water is fully evaporated, add the eggs and the Parmigiano cheese. You can crack the eggs directly in the pan and immediately scramble them with a wooden spoon, or you can break them in a bowl and beat beforehand.

Season to taste and serve immediately.

Shirmp noodle soup is a light, filling and satiating Chinese style soup  with lots of bok choy.  With some meal prep, soup is ready in less than 15 minutes.

Easy Shrimp Noodle Soup Chinese Style

½ - 3 oz Dry Noodles

Baby Bok Choy

Scallion greens chopped

½ cups Homemade Stock

Shrimp peeled and deveined (or any size of your choice)

Black

½ tsp Light Soya Sauce

Trim the bottom of the bulb and separate the leaves.  If using regular bok choy, use the inner leaves of the bulb as those are young.  Finely chop scallion greens.

Boil 4 cups of water, add noodles and cook for 2 minutes.  Simultaneously heat up stock.

Add bok choy and cook for another couple of minutes.  Basically follow instructions on noodles packet and add bok choy two minutes before noodles are al dente.

Drain noodles and bok choy, run under running water and keep aside until ready to serve.  It is better to drain the noodles and serve right way so that noodles are warm.

Cook Noodles

In a separate pot bring stock to a boil.

Add shrimp and cook until shrimp curl up, about 1 - 2 minutes depending on the size of the shrimp.

Heat Stock &amp; Cook Shrimp

In a serving bowl take scallions, pepper powder and salt if need.

Pour stock over it and add soya sauce.  Add more soya sauce for stronger flavor.

Place noodles in the center of the bowl, shrimp and bok choy to the side.

Serve right away.

Assemble

A quick and easy appetizer with layers of avocado, smoked salmon and cream cheese.

Smoked Salmon and Avocado Tartare

Avocado (ripe)

3.5 oz Smoked Salmon

tbsp Cream Cheese

tbsp Chives (fresh)

Lemon juice

Lemon

Cumin

First, grate the lemon zest and set it aside. Cut the avocado in half, scoop out the pulp and roughly chop it, toss it in a food processor and immediately add the juice of 1/2 lemon so it doesn&#039;t turn brown.

Season with salt, black pepper and a pinch of cumin and blend it until it&#039;s reduced in small chunks (or if you prefer you can blend it until it&#039;s smooth and creamy). Alternatively, you can also mash it with a fork.

With a spoon or a sac-a-poche, fill the bottom of a glass (or use a pastry ring on a plate) with the mashed avocado.

Finely chop the chives and mix them with the cream cheese. Add it on top of the avocado.

Chop the salmon and season it with the lemon zest (to taste) and black pepper. Add it on top of the cream cheese.

Serve the tartare with grated lemon zest and toasted tortillas or saltine crackers on a side.

These frozen S&#39;mores are a refreshing and entirely plant-based twist on the classic yet are delicious and gooey like your campfire s&#39;mores. Made with coconut whipped cream, vanilla protein powder, and vegan chocolate chips sandwiched between crunchy and nourishing Graham crackers for the same marshmallow crème flavour without any dairy dilemma. They are perfect for meal prep, freezer-friendly, and party pleasers that tend to disappear in minutes no matter how big a batch you make.

Frozen S’mores

255 g coconut whipped cream

vanilla protein powder

graham crackers

vegan chocolate chips

Let your coconut whipped cream thaw so it is mixable, or leave it in the fridge overnight.

Mix in 1 scoop of protein powder until smooth.

Melt your chocolate in the microwave in 30-second increments, stirring in between so it doesn't burn.

Lay out 6 graham crackers and spread your chocolate overtop.

Spread your coco whip marshmallow filling evenly on top then add the remaining graham crackers on top.

Place in the freezer to set.

You can eat them after 10 minutes or store them in the freezer for later.

Take them out 15 minutes before you’re ready to enjoy!

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Scrambled Eggs with Zucchini and On...

Easy Shrimp Noodle Soup Chinese Sty...

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Top 4 15 minutes recipe recipes from across the web

The most viewed 15 minutes recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Scrambled Eggs with Zucchini and On...

Easy Shrimp Noodle Soup Chinese Sty...

Smoked Salmon and Avocado Tartare

Frozen S’mores

The most viewed 15 minutes recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine