Egg bake with courgette, spinach and bacon
Diced courgette, shredded spinach and bacon are combined with eggs in an oven bake. Salt, pepper and turmeric are its seasonings.
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Original MyTrela recipes developed with AI assistance. AI-generated illustrations show serving suggestions. Nutritional values have not yet been verified.
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Results: 201
Egg roll with avocado, tomato and sesame seeds
A thin pancake of eggs and coconut milk 19% forms the outer layer of the roll. The filling combines avocado, tomato, sesame seeds, olive oil, apple cider vinegar and parsley.
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Egg salad with cucumber, radish and spring onion
Chopped eggs and vegetables are combined with a sauce of plain yoghurt 2% and mustard. Wholemeal sourdough rye bread is served separately alongside the salad.
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Egg-free strawberry yoghurt ice cream
A frozen dessert with yoghurt, cream and weighed strawberries, with small pieces of fruit.
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Eggs in tomatoes with onion and garlic
Peeled tomatoes are stewed with onion, garlic and seasonings before eggs are added. The final stage is covered over a reduced heat.
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Eggs with bacon and fresh cucumber
Bacon goes into the frying pan with clarified butter first, followed by eggs. Cucumber is served beside the finished dish.
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Fluffy coconut omelette with mango
Stiffly beaten egg whites form the base of a coconut flour omelette. The finished omelette is spread with coconut paste and served with sliced mango.
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Folded oat omelette with nectarine and almonds
Nectarine goes inside a folded omelette with oats and cinnamon. Chopped almonds are toasted separately and scattered on top at the end.
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Fried tuna with green beans and almonds
Tuna steak is fried in clarified butter. Boiled green beans are served with the remaining butter and almonds.
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Frozen pecan date cookies with cashew cream
No-bake pecan and date cookies are sandwiched with a cashew and coconut filling. Two separate creamy blends are made and set in the freezer.
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Garlic and chilli prawns with avocado salad
Prawns are fried in oil with garlic and red chilli. They are served with salad leaves, red pepper and avocado.
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Graham bread in egg with tomato and chives
A savoury dish for two plates: warm graham bread in an egg coating and fresh tomatoes with chives.
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Grill-pan chicken in coconut marinade
Coconut paste, lemon zest and fresh thyme form a chicken breast marinade. The meat spends 20 minutes in it in the fridge, then is fried in olive oil on a grill pan and sliced for serving.
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Grilled chicken with pepper, aubergine and courgette
Chicken breast brushed with coconut oil goes onto the grill with vegetables. Linseed oil is added to the finished dish.
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Grilled courgette with salmon filling
Thin courgette slices surround a cream of smoked salmon, ricotta, dill and garlic. The courgette is briefly grilled and cooled before rolling.
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Grilled courgette, mushrooms and peppers
Prepared courgette slices and pieces of peppers, onion and mushrooms are grilled in a pan until tender, using all the weighed olive oil.
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Grilled salmon with mango, avocado and soy ginger sauce
Salmon in a soy ginger marinade goes onto a salad of mango, avocado and drained sweetcorn. The sauce is made from boiled marinade and separately weighed olive oil.
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Ground oat and strawberry muffins
Oats are ground before making the batter with egg, rice drink and other ingredients. Half the strawberries are blended into the batter and the rest are chopped for topping.
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Herring salad with dried cranberries and dill
Finely chopped marinated herring is mixed with fermented cucumber, pepper, onion and dried cranberries. Dill, pepper and linseed oil finish the salad.
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Iceberg salad with chicken, pineapple and pepper
Fried chicken is mixed with torn iceberg lettuce, pineapple and red pepper. The dressing is made from oil remaining after measuring the frying portion, wine vinegar and the stated seasonings.
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Jasmine rice with broad beans, peppers and tomatoes
Rice weighed dry combines with broad beans weighed after cooking and peeling, two peppers and cherry tomatoes. Garam masala, coriander and chilli season the dish; parsley and olive oil finish it when serving.
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Lemon quinoa with courgette and pecans
Quinoa weighed dry combines with squeezed courgette, drained sun-dried tomatoes and weighed lemon juice and zest. Pecans and herbs are added at the end.
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Lentils in coconut milk with beetroot and herbs
Cook dry-weighed lentils separately, then combine with coconut milk and roast beetroot. Chives, parsley, basil and desiccated coconut join at the end.
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Lentils stewed with pepper and tomato, with egg
Cooked lentils join fried vegetables with garlic and thyme. After brief stewing, an egg sets directly in the same dish.
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