Breakfast: Egg roll ups
1 tortilla wrap
1 tsp milk of your choice
1 tsp olive oil
Salt and pepper to taste
Baby spinach to taste
Beat the egg and the milk together and season to taste.
Use a pan which is the same size as your tortilla wrap. You want your egg to be the same size as you wrap.
Pour the olive oil in the pan and heat up.
Pour the beaten egg into the pan ensuring that it cover the bottom completely (you want your egg the same size as your tortilla).
Allow to cook until the egg has set.
Put your egg on your tortilla wrap.
Put the baby spinach leaves on and roll up.
Cooking time: 20 min
For the salmon:
1 piece of salmon fillet (can be smoked)
2-3 tbsp pesto
2 baby plum tomatoes
Lemon juice to taste
Preheat your oven to 190 degrees C or 370 degrees F.
Place the salmon on a piece of foil.
Put the pesto, sliced plum tomatoes and lemon juice on top of the salmon
Fold the foil into a parcel and place on a baking tray.
1 packet couscous
1 packet soup powder (I used vegetable soup)
180ml boiling water
Pour the packet of soup and couscous into the boiling water and mix.
Let it stand for 5 min.
Mix with a fork to loosen the grains and serve with the salmon.