Eggs-actly right

Sim­ple omelette is a quick din­ner with sprouts, cheese and pesto

Edmonton Journal - - YOU - JU­LIAN ARM­STRONG

Eggs are the trusty as­sis­tant, of­ten for­got­ten, when the har­ried meal provider runs out of planned menus, frozen meals or or­der-in money.

Toronto cook­book au­thor Chris­tine Tiz­zard sug­gests mak­ing an omelette into a sat­is­fy­ing meal by fill­ing it with fresh, crunchy green­ery, cheese and pesto.

Her book, called Hon­est to Good­ness: Ev­ery­day Recipes for the Home Cook (White­cap, $29.95), is a com­pre­hen­sive guide for mak­ing nutri­tious fam­ily meals.

This recipe, one of more than 120 in the book, is gluten- and nut-free and low-sugar. Many dishes are ve­gan, but the soup-to-dessert col­lec­tion has plenty of meat recipes, too.

The chap­ter Bake Sale Recipes to Get You Through the Year is a win­ner. Other stand­out chap­ters are Soups and Sal­ads, and Packed Lunches.

Tiz­zard is a TV cook, a spe­cial­ist in hav­ing recipe com­po­nents at the ready. Her recipes are clearly writ­ten and of­fer tips about how to stream­line meals.

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