Friday

Ingredients

• 8 Large eggs
• 0.25 cup Whole milk
• 3 cup Baby spinach
• 1 cup Cherry tomatoes, halved
• 0.5 Yellow onion, diced
• 0.33 cup Feta, crumbled
• 1 tbsp Olive oil
• 2 tbsp Fresh dill
• 1 pinch Salt & pepper

Method

1. 1Heat oven to 375°F. Warm oil in an oven-safe skillet and soften onion 4 min.
2. 2Add spinach and tomatoes; cook 2 minutes.
3. 3Whisk eggs and milk with salt and pepper; pour over veg.
4. 4Sprinkle feta and dill; bake 18–20 min until set.

Ingredients

• 1 can Tuna in olive oil, 5 oz
• 2 Hard-boiled eggs
• 1 cup Green beans, blanched
• 1 cup Baby potatoes, boiled
• 0.25 cup Niçoise olives
• 4 cup Butter lettuce
• 0.25 cup Lemon vinaigrette

Method

1. 1Arrange lettuce on plates.
2. 2Top with potatoes, beans, tuna, eggs, and olives in composed groups.
3. 3Drizzle with vinaigrette just before serving.

Ingredients

• 1 cup Arborio rice
• 4 cup Warm vegetable broth
• 0.5 cup Dry white wine
• 1 Shallot, minced
• 2 tbsp Butter
• 0.5 cup Parmesan, grated
• 2 tbsp Fresh parsley

Method

1. 1Sauté shallot in butter until soft.
2. 2Add rice, toast 1 min; pour in wine and reduce.
3. 3Add warm broth ½ cup at a time, stirring, until rice is creamy (20 min).
4. 4Stir in parmesan; top with parsley.