HOTDOG OMELETTE

Ingredients

2 pc medium potatoes, cut into strips and fried
4 cloves garlic, crushed
1 pc medium onion, chopped
4 pcs regular-sized hotdogs, minced
1 can (200 g) Tomato Sauce
1 tsp hot sauce
1 pc medium red bell pepper, cut into strips
8 pcs eggs
1/2 cup evaporated milk

Instructions

1) SAUTÉ garlic, onions, hotdogs.
Pour Tomato Sauce and 1/2 cup water.
Season with 1/4 tsp iodized fine salt (or ¾ tsp iodized rock salt),
1/4 tsp pepper, 1 tsp sugar and hot sauce.
Add bell peppers. Simmer uncovered for 10 minutes. Set aside.

2) BEAT eggs. Add milk and 1/3 tsp iodized fine salt
(or 1 tsp iodized rock salt). Cook eggs into two omelettes in a
non-stick pan. Try to retain the round shape.
Transfer onto a plate. Top with hotdog sauce and potatoes.

Serves 8
Rich in Vitamin C – helps fight common infection.

EGGPLANT TOAST

Ingredients

2 pc medium onion, sliced
1/4 kg eggplant, cut into small cubes
1 pouch (250 g) Italian Style Spaghetti Sauce
20 pc sliced bread
100 g cheese, coarsely grated

Instructions

1) SAUTÉ onion and eggplant.
Add DEL MONTE Spaghetti Sauce.
Cook for 5 minutes.

2) HEAT frying pan.
Spread every 2 tbsp of mixture on 10 slices of bread.
Sprinkle with cheese. Cover each slice with another slice of bread.
Toast in pan over low heat until brown on both sides or until cheese melts.

Serves 10 Low in cholesterol – good for the heart.