We are huge fans of the Glenisk range in this house and have been for many years. When weaning the baby their Organic Kids Vanilla Yoghurt has been a massive hit. I’m more of a raspberry person myself but I am very very partial to the Organic Greek Style Low Fat Rhubarb Yoghurt as well.
This week I received some sample vouchers in the post from Glenisk to try out their new Pure Original Range. A very clever move by the way, as yoghurt isn’t something that travels well by post! They’ve provided me with the below photograph so you know will know what you’re looking for if you’re interested in checking it out.
So what did I think? Truthfully?
Well it’s another high quality organic product from the Glenisk farm. I love the big pot of natural yoghurt with mango underneath (seen in the middle of the above photo). I had to share it out between all 3 kids in the house for fear that if I was left with a big spoon I’d eat it all in one sitting and that wouldn’t be as good for me as I’d like to think.
Will I buy the new range?
That would be a definite yes, but I do admit that I had a bias towards their products before I received the vouchers in the post. Of course you can buy cheaper yoghurts in the supermarket, but nothing compares for quality of taste, nevermind the bonus fact that they are organic.
Now on to the recipe. I needed something suitably virtuous to make up for that, now infamous, trifle cake earlier on this week. The baby is now cutting his fourth tooth and needs lots of comforting, the 3 year old is going stir crazy stuck indoors on rainy days and yesterday I had my 2 biggest critics to hand as well. They are my husband’s nearly 13 year old daughter and one of her best friends. All of this means that I really don’t want to be stuck to the hob or the oven for long periods of time.
This recipe feeds 2 hungry tweenagers without overloading them with more eggs than they need in the day. It’s got plenty of fresh, seasonal additions to boost their immune system and is best served with a green salad and perhaps a slice of bread. Not forgetting (here she goes again) being low in salt!
- 2 eggs
- 3 tablespoons Glenisk Pure Original Natural Yoghurt
- 1 red pepper
- 1 small red onion
- 1 large vine tomato
- 30g cheddar cheese
- Medium Oven Proof Dish
- Large Jug
- 1 Tablespoon
- Sunflower Oil Spray (for greasing the dish)
- Chopping Board
- Sharp Knife
- Preheat your oven to 170 degrees Celcius.
- Chop your pepper and onion into equal sized chunks (think about thumbnail size).
- Cut your tomato into quarters then remove the wet seed parts (you don’t need them for this recipe).
- Continue to cut the tomato to the same size chunks as the pepper and onion.
- Chop the cheese into small squares.
- Break the eggs into the jug and portion out 3 tablespoons of the yoghurt into the jug too.
- Stir well with the spoon. You will need to make sure the yolks are broken.
- Pour in all the other ingredients and make sure they are well coated in the egg/yoghurt mixture.
- Spray your oven proof dish well with the sunflower oil spray.
- Pour the omelette mixture into the dish.
- Bake in the oven for 20 minutes.
- Make sure that it is not watery on top at the end of the 20 minutes, if so give it another 5 minutes in the oven. It does require a little longer baking time than a normal omelette because of the addition of the yoghurt.
Note: I was provided with sample vouchers from Glenisk for the purposes of this review. My opinions, recipe & photos (apart from the 1 provided of products) are my own.